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Saffron is a precious spice prized by many culinary specialties from around the world, particularly in Persian cuisine. Known as the most expensive spice in the world, it is simply the natural stigma from the crocus flower which is plucked by hand.
For its flavour as much as its colouring power, the Iranian saffron that we have selected for you is of exceptional quality, Grade A "cut", which means that only the end the reddest and most aromatic part is preserved while the rest is ground for other purposes.
You get the most out of saffron flavours by adding it to your preparation after cooking. Beforehand, let it infuse for an hour in 10 cl of warm water. At the end of cooking your dish, add the filaments and their brewing water. The more your saffron has infused, the better the result in taste and in colour will be.
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