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Spices
All Spice
Anise
Seeds from India
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from Italy
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NEW !!
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from Zanzibar
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Alameda, Andalusia
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Lanka
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Sri Lanka
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from Italy
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and Its Maces, Ceylon
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granulated from Italy
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Slovakia
Pepper
Varieties
Pimento de la Vera, mild, Spain
Pimento de la Vera, hot, Spain
Piment D'Espelette,
Basque Chile Pepper
Poppy Seeds Blue
Saffron from Haut Atlas,
Morocco
Sesame
Seeds from Tyr Liban
Sesame Seeds, Black,
Thailand
Star Anise, China
Sumac
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Island
Reunion
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Island Tahiti
Vanilla Tahitensis, Papua
New Guinea
Wasabi d'Hataka from Japan
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Saffron 1 A coupé
Cotton bag with aroma safety
1 gr. 7,95 Euro
Glasses
5 gr. 29,50 Euro
Price 1 gr = 5,90 €
10 gr. 49,00 Euro
Price 1 gr = 4,90 €
25 gr. 97,50 Euro
Price 1 gr = 3,90 €
50 gr. 149,50 Euro
Price 1 gr = 2,99 €
All Prices include Sales taxes. Plus insured shipping charges . Price changes, Errors and prior sale reserved.
Packaging for distributors
500 gr./ 1000 gr.
ask for our
special offer
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Saffron 1 A coupé Coloring grade 230
ISO Norm 3632-2
Saffron - Botanical Description
Saffron - Crocus Sativus
belongs to the
family of the Iridaceous. The Crocus Sativus (saffron)
blooms once a year for approximately 2 weeks. Only during this
period of time the saffron can be harvest. The Saffron plant is
triploid - infertile- and is cultured by dividing the tubers by
hand.
The purple flower from the saffron blooms in the fall and produces
in the middle three Stigmata. These glowing threads are the
saffron and with
lots of care picked by hand. For 1 Kg Saffron you have to
harvest between 80.000 and 150.000 Flowers.
The light bitter taste of the Saffron and its intense smell in
combination with this wonderful orange yellowy color made the
Saffron to an extraordinary Spice.
Saffron's Origin
Saffron has its Origin in West -Central Asia but grows now also in the Mediterranean area.
The Quality of the Saffron depends on the soil and the
production technique (drying and stocking the saffron).
Today's Main Producer of
Saffron is Iran followed by Spain and Morocco.
Saffron
-Quality Standards (ISO 3632-2)
Saffron is specified under the
Specific Quality Standard ISO 3632-2.Under this special
technique the saffron is burned and its components analyzed.
Saffron with high level of
Crocin encrinsoms dishes very well and is of a high quality.
International Standard
Spanish Standard
ISO 3632-2
Category
Value
Category
Value
1A
>190
Coupé >190
2
150-190
La Mancha 180-190
3
110-150
Rio
150-180
4
80-110
Standard 145-150
Sierra
< 150
Crucial for a high quality saffron is also the level of
bitterness. The Minimum Value lies by :
Aroma (Saffronal) > 20
Bitterness (Picrocrocin)
> 70
Saffron Culinary Uses:
The slight bitter taste combines with the wonderful orange
yellow color makes Saffron an extraordinary spice.
Saffron is used sparingly for the preparation of Foie gras or
caramelized Lamb
Forgeries of Saffron
Saffron can be tested with Natron. Is it real
Saffron turns the liquid yellow is it not real Saffron
(stretched with Curcuma ) turns the liquid red.
Saffron threads can be recognized by its cone formed rolled and
upwards notched thread and its 2-3 cm length.
distributor: info@orlandosidee.de
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