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Ground Saffron

Frozen
Ground saffron for cooking, 400 mg
₱ 225

Carmencita Ground Saffron

4 sachets of 1 g

Or Azafràn Molido in Spanish. Saffron comes from the stigma of the flower Crocus sativus. It takes to harvest several thousands of these flowers and separating each stigma by hand to be able to produce this majesty of a spice, commonly known as "red gold" and the "king of spice".

Only a bit of pinch is needed to majestically enhance the flavor and aroma of sauces, rice, and meat. Worth the price in the long run! A real treasure, with all the aroma and flavor of Spanish cooking, in two formats: threads or ground, so that you can make this exclusive spice an indispensable ingredient in all your cooking. 

A small amount of this superior ground saffron will give your dishes a delicious flavor and color, and it is a key ingredient in the preparation of traditional dishes such as paella, risotto, bouillabaisse, and also in fish dishes, soups, sauces, puddings, pasta, and casseroles.


Directions for Use:

A sachet of saffron powder is enough for 4 portions.

Usually used in curry dishes, in Persian cuisines, and in Spanish cooking. The ultimate season for Italian Risotto, Mexican rice, Pilaf.
Compliments fish, poultry, and light meats.

Directly added at the start of the cooking process. Dissolves easily into the food.
When cooking with saffron, avoid wooden utensils.

Recipe Suggestion:

Green Asparagus in Tempura
*recipe by carmencita.com

Serves 4

Ingredients

1 bundle green asparagus spears
125g tempura flour
1dl water
Salt
1 egg
3 cloves garlic
¼ liter organic olive oil
2g Carmencita ground saffron

Directions

For the tempura, mix the water with the flour and a pinch of salt and leave to stand for 1 hour.
Cut off the bases of the asparagus spears, wash and dry.
For the aioli, heat the oil to 40ºC, add the saffron and leave to infuse until the oil is cold.
Place the garlic, egg, and a pinch of salt in a blender. Blend, gradually adding the saffron-flavored oil in a thin stream as if making a mayonnaise. Chill.

To serve
Coat the asparagus spears with tempura (one by one) and fry in a deep-fryer at 180ºC. Remove and drain on absorbent paper. Serve accompanied with the saffron-flavored aioli and enjoy!

Green Asparagus in Tempura Recipe

100% natural saffron.

Ground Saffron Nutrition Facts

Spain

Store in a tightly sealed container, in a cool dry place.

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Product reviews for Ground Saffron

belle
11/9/2017 5:30 PM
great spice
great spice, turns dishes to a pretty color and adds an awesome flavor
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