Saffron
Plant name: Crocus sativus
Indian name: Kesar
Saffron is the most expensive spice in the world.
It is the dried stigma of the saffron crocus that are native to the Mediterranean and western Asia.Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and somewhat bitter. Saffron also contributes a luminous yellow-orange colouring to foods.
If it is infused in a liquid, and added in the early cooking stages, its effect is mainly colouring. If left until a later stage in the dish it contributes more to the aroma. Avoid overuse.
Great with:
See also
- Azafrán de La Mancha
- Krokos Kozanis
- Zafferano dell'Aquila
- Zafferano di San Gimignano
- Zafferano di Sardegna
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