Saffron, the world’s most costly spice (by weight), is derived from the stigma and styles of the Crocus sativus flower. They are also known as strands or threads, and after being harvested from the flower, they are dried and used as a culinary flavor or coloring.
It has a honeyed scent with grassy undertones. Its flavor is deep and subtle, with flowery and earthy undertones.
Strands of saffron are commonly employed in foreign cuisine, particularly in Persian, European, Indian, and Arab dishes. Numerous classic cuisines, including tahdig, paella, and bouillabaisse, include saffron. Saffron must be soaked for its flavor to be released. You may use a mortar and pestle to pound it into a fine powder, then combine it with a few tablespoons of hot (not boiling) water. You may alternatively just soak the threads in hot (not boiling) water and utilize both the threads and the extract in your recipe.
A simple method of using Fruttery Saffron Strands is to prepare risotto with lemon and saffron:
Crush a portion of your Fruttery Saffron Strands in a mortar and pestle and dissolve it in approximately 2 teaspoons of boiling water. Let infuse.
In a big deep-ish pan, melt butter over medium heat and add finely chopped onions. Cook for around 5 to 7 minutes.
Stir in the arborio rice to coat it. Add white wine and water infused with saffron. Prepare for 1-2 minutes.
Add in veggie stock. Stir thoroughly, then let the rice to absorb the liquid. Once the risotto is cooked, add grated Parmesan and season with salt and pepper to taste.
Serve with a squeeze of lemon juice and more cheese.
In addition to being fragrant and tasty, saffron is packed with health advantages. It is a potent antioxidant that maintains the health of brain cells. It also possesses possible antidepressant qualities, which may be beneficial to mental health. Additionally, saffron aids women in alleviating PMS symptoms and anxiety. It’s also beneficial for dieters, as it suppresses appetite and aids in weight reduction.
Store in a cool dry place. Refrigerate upon opening.