Saffron is a highly-prized spice. It is also known as ‘vegetable gold’ or ‘red gold’, though it is more expensive than the precious metal! Iran and Spain produce the most saffron, with Iran growing 90% of all saffron used in the world. This high-quality saffron is typically used in Middle Eastern, Indian and Spanish cuisines. It adds colour and flavour to a multitude of sweet & savoury dishes. For best results, briefly toast a small pinch of saffron in a dry pan. Then steep the strands in warm water, stock or even milk for around 30 minutes. This will release the saffron’s essential oils for better flavour and fragrance.
This saffron has been awarded Grade 1 standard which means it is of a very high quality.