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Saffron

Saffron is obtained from the flower of saffron (Crocus Sativus) which is violet and its stigma are red. It was introduced in Italy from the Middle East by a Dominican friar around the 14th. Century. In Italy, the best saffron in the world is now cultivated only around the Abruzzo. In ancient times saffron was mainly known for its medical properties. About 200.000 flowers are needed for each kg. of saffron threads. Finely mince the saffron (a pinch is enough for 4 portions) with a kitchen knife and dilute it in half cup of hot water or broth. Add to food while cooking.

 

Flavor: Fragrant, profoundly delicious.

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