Saffron Threads (Whole)-1g

$7.50

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Weight
1G

Product Description

Saffron is the world’s most expensive spice by weight. The saffron threads are the whole stigmas from the purple-flowered crocus. Its golden colour can be imitated by cheaper spices such as safflower and turmeric. Saffron’s rich and delicate flavor is unmatched. Saffron is widely used to colour and flavour dishes in a variety of cuisines, including saffron rice, biryani, paella, risottos, and bouillabaisse.

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Flavour Notes:

Saffron Threads are used for their slightly woody and sweet floral taste and aroma as well as their rich golden color and many medicinal benefits. Saffron’s golden colour can be imitated by cheaper spices such as safflower and turmeric, but its rich and delicate flavour is unmatched.

Culinary Notes:

Saffron threads are used in all manner dishes, particularly those that include seafood and shellfish, as well as a variety of rice, sauces, and soups. Saffron is the world’s most expensive spice by weight. Saffron threads are the stigmas of the purple-flowered crocus. Each flower produces only three threads, which are picked and sorted by hand. It is used to color and flavour dishes in a variety of cuisines, including Indian dishes such as saffron rice and biryani, Spanish dishes such as paella, Italian risottos, and French bouillabaisse, as well as a range of other recipes including bread, seafood dishes, and soups. Other names include, Yellow Flower, Crocus sativus, Safron, Saphron, Safran.

Health Benefits:

Saffron is considered an antioxidant and disease-preventing herb. Its antioxidant properties protect the body from stress, cancer and infections. It is also considered to be an antiseptic, antidepressant and help aid in the upkeep of good digestion. It’s a good source of minerals such as copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Additionally, it is rich in vitamin A, folic acid, riboflavin, niacin, and vitamin C. The abundance of vitamin A means that it is often considered to prevent retinal decay over time.

Ingredients:

100% dried Whole Saffron Threads.

Country of Origin:

Iran

Other Names or Spelling:

Yellow Flower, Crocus sativus, Safron, Saphron, Safran

How to use

  • Saffron is best added during cooking to allow the maximum flavour to develop
  • Use half a gram to flavour most family size dishes
  • To get the best infusion of colour and flavour: add a pinch of saffron to a small amount of warm liquid (water, milk or stock). Allow to steep for a couple of minutes then add to your dish
  • It is used to colour and flavour dishes such as paella and biryani, bread, cakes, fish, risotto, and bouillabaisse

The Spice People FAQs

Saffron threads obtained from the stigmas of the flowering plant Crocus sativus. The crimson coloured stigmas are collected and dried to be used for seasoning and dye mainly.

Consuming raw saffron threads can be dangerous. More than 5 gm is poisonous. However, you can take it in the form of saffron dietary supplements or cook it in hot water before use.

Saffron threads have a sweet floral taste. The flavour of this queen spice is subtly earthy & grassy similar to honey.

Saffron threads are deep red or crimson in colour. One end of the thread is thin yellow, while the other is flute-like. Real saffron threads are even in size and fine in quality.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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