FINEST PERSIAN / IRANIAN SAFFRON THREADS - 1 OZ/28grams

FINEST PERSIAN / IRANIAN SAFFRON THREADS - 1 OZ/28grams

Start price	115.0 USD
Current price	115.0 USD
Start time	06/12/2008
End time	06/19/2008
Bid count	0
See more about FINEST PERSIAN / IRANIAN SAFFRON THREADS - 1 OZ/28grams

FINEST PERSIAN / IRANIAN SAFFRON THREADS 1OZ / 28 GRAMS Production Date 2008 -As a spice derived from the flower of the saffron crocus (Crocus sativus)The flower has three stigmas, which are the distal ends of the plant's carpels. -These components are often dried and used in cooking as a seasoning and colouring agent. Saffron, which has for decades been the world's most expensive spice by weight, is native to Southwest Asia and gives food a rich golden-yellow hue. These traits make saffron a much-sought ingredient in many foods worldwide.   -The history of saffron cultivation reaches back more than 3,000 years. -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. Saffron is widely used in Iranian (Persian), Arab, Central Asian, European, Indian,Turkish, Moroccan and Cornish cuisines. -Consumers regard this saffron as "premium" quality; the high safranal and crocin content, shape, unusually pungent aroma, and intense colour, and freshness makes this saffron the highest quality! -It takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world’s most expensive spice. Preparation and Storage: Because of its expense, intense flavour, and strong dying properties, very little saffron is required for culinary purposes and the key is to distribute it evenly throughout the dish being prepared. It can be crushed to a fine powder in a mortar and pestle. It is easier however, to steep the saffron in hot water— a pinch to a cup will create the desired flavour and colour. Good saffron should expand on contact with the water and a cup should be sufficient for 0.5 kg (1 lb) of rice. Powdered saffron is added directly to the required ingredients of a dish. Store in a cool dry place, out of the light. Saffron also has medicinal applications: It has been recognized of value as an antispasmodic, diaphoretic, carminative, emmenagogic and sedative.Sample RecipeSaffron Rice SupremeRichly exotic with spices and a hint of sweetness, this is a splendid and evocative dishIt’s ideal for your feast, too, because the rice can be prepared in advance and tossed with the spices before serving.Ingredients:• 1 1/4 cups converted rice• 1/3 to 1/2 cup yellow raisins• 1/3 cup blanched almonds, slivered• 1 tsp ground coriander seeds• 1 tsp ground cumin• 1/3 cup olive oil• 1/2 tsp saffron threads, slightly crushed• salt• pepperPreparation:Prepare the rice in advance. Fluff the cooked grains and let cool to room temperature.Soak the raisins in hot water for about 10 minutes; drainSauté the almonds and spices in the butter or oil over low heat for about 2 minutes. Add the raisins and saffron and toss together for 1 minute, taking care that the raisins do not burn.Add the cooked rice and toss to colour each grain and coat it with spices. Sprinkle with salt and freshly ground pepper to taste. Shipping:$10.00 flat shipping and handling fee (CANADA AND USA)Ask us for other distinations cost.   Note: We import in bulk directly and distribute in various quantity, please ask for details!