Known as the “Red Gold”, saffron has been used for centuries in a wide variety of fields: the versatility of this flower allows us to use it as a precious condiment in cuisines, as a natural dye, in parfums and for medical purposes.
Saffron was introduced to Spain in the X century by the Arabs, and what was first brought as an innovation to Spanish gastronomy, is now a traditional irreplaceable ingredient in todays’ cuisines. What makes it special is indeed its exclusivity: each rose of saffron gives birth to just three stigmas. If you wanted to make 1 kilogram of saffron, you’d need around 200.000 flowers
Ingredients: Saffron stem