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 flavour 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 flavour and colour, 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, pastas and casseroles.
Ingredients: 100% natural saffron.
Directions for Use:
A sachet of saffron powder is enough for 4 portions.
Usually used in curry dishes, in Persian cuisines and Spanish cooking. The ultimate season for Italian Risotto, Mexian 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.
Store in a tightly sealed container, in a cool dry place.
Green Asparagus in Tempura
*recipe by carmencita.com
1 bundle green asparagus spears
125g tempura flour
3 cloves garlic
¼ litre organic olive oil
2g Carmencita ground saffron
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 alioli, 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-flavoured oil in a thin stream as if making a mayonnaise. Chill.
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-flavoured aioli and enjoy!