The saffron rose is an arrogant flower, born at sunrise only to die at sunset.
Saffron, a tradition that is re-emerging. One of the most expensive products in the world, it is making a comeback in modern cuisine. Pepper, cloves, cayenne… names that invoke flavours and smells that stimulate the senses, that form a part of our most traditional cuisine and play an essential role in the healthy Mediterranean diet.
Saffron is one of the most traditional and natural spices that we can find in our cuisine, and to substitute it for chemical colorants, that may be harmful to one’s health, is shameful, especially as they do not have the flavour and quality of authentic saffron. Amongst the immense variety of spices, saffron is the finest and most delicate. Its singular magic, sensual and inciting, gives unequalled aroma and colour to all gastronomic dishes where it is used. Revered since time immemorial, today saffron is the symbol of the best quality. To bring out the best of the saffron in stews, it should first and foremost be perfectly dry. Then the filaments should be ground in a mortar releasing the full aroma and giving a light red powder.
Saffron in its filament form is the best guarantee of purity. A small quantity of strong clean filaments subsequently ground, add a delicious taste and colour to the widest range of dishes: paellas, stews, soups, pastas, baked fish, potato stews, pasta paellas, oxtail stews, rice dishes, yellow bean stews, prawns, macaroni carbonara, sauces, fish soups – the list is endless. Saffron is known to both give a healthy appetite and also help with digestion. It has also been attributed with helping to strengthen the heart, the liver and the respiratory tracts. In some parts of Spain saffron is still taken in small doses as an infusion or tea for its medicinal values.