The
finest saffron available. Every producing country claims the
title of the best quality saffron but none matches the deep
crimson colour and mysterious, sweet, lingering almost honeyed
flavour of saffron from Kashmir. A good guide to the quality
of your saffron is to look for areas of white or yellow on
the stamen which doesn't contribute any flavour or colour
to the finished dish and hence is useless. The kashmiri saffron
stamen are long and deeply coloured, giving far better value
than the equivalent weight of poor quality saffron. To use
soak the saffron threads in a little warm water for at least
30 minutes if possible, crushing the strands of saffron slightly
to allow the full colour and flavour to leach out, then add
this water including your saffron threads to the dish. Adding
saffron to a boiling liquid will not result in the same full-bodied
flavour and colour and means you are effectively wasting your
money.
uses:
Add to rice for a delicious flavour (one small pinch of saffron
should flavour rice for 4 people). Add saffron to seafood
or vegetable soups or stews. Add to a mayonnaise to serve
with seafood. Stir the saffron and its soaking water into
softened butter with a few thyme leaves and a squeeze of lemon
for a delicious flavoured butter for grilled fish or meats
- good for a barbeque.
good with:
honey,
pears, prawns, butter, fennel, leeks, rice, pasta, bread,
ice cream, fish, lamb, chicken, onion, cream, tomato, thyme,
mussels,
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