Spices Online

Description

Pure Spanish Saffron in three convenient, 1 gram acrylic boxes. Total of three grams of saffron.

Features

• 3 Boxes of pure Spanish Mancha Saffron
• 11 Ounce /3 grams Total - Contains 3 Individual Boxes of 1g each
• Convenient, easy to use and store!
• New Crop - Harvested and packed fresh; freshness dated for several years!

Description

Spanish Saffron is called the Queen of Spices. Not only is it used for cooking, but has a variety of other uses. It is mostly used as a spice, but it is also used as a coloring agent, in religious ceremonies, and has medicinal properties. The best saffron is below one year old.

Features

• Bottle holds 0.06 ounce each
• Spanish Saffron is extracted from the stigmas of the crocus flower and then dried
• The flavor and color come from the red part of the stigma
• The stigmas are skillfully dried from the flower of a perennial plant
• It is also an antioxidant

Description

Saffron strands are whole from Spain and are all natural and contains no MSG or preservatives. The Spice Hunter offers every spice and seasoning imaginable!

Description

The best quality saffron in the world. Certified Origin Saffron from La Mancha Spain, includes an individually numbered seal to certify authenticity. La Mancha Saffron (azafran) is the best quality available. Hand harvested from the crocus sativus flower, this is the absolutely indispensable ingredient in Spanish cooking. The Saffron from La Mancha accounts for a small portion of the world's production, but the quality is unmistakably superior to that grown in Turkey, Iran, and India. These 100% red threads (stigma) contain no waste or white plant parts (styles) that reduce the quality or add to cost; only the best of the best in our products! Tips for use of Saffron: Pimenton or Turmeric can mimic the color of saffron, but the wonderful flavor is unique to this prized spice. We recommend 1/4 to 1/2 teaspoon of Saffron threads be added to a recipe that serves 6-8 people. Saffron releases it's flavor when heated, thus it is important to add the saffron before the dish is done cooking. You may add the saffron directly to the dish, or infuse it in warm liquid to release the flavor. Feel free to experiment by making a saffron "tea" by using water, broth, or wine to add to your favorite recipe. Some traditional recipes recommend gently toasting the saffron in a skillet (being careful not to burn) and then grinding prior to adding to the dish. Powdered saffron has half the volume of thread saffron; 1/2 teaspoon of threads is about 1/4 teaspoon powder.

Features

• 0.04oz/1g
• Certified Origin Pure Spanish saffron hand-picked in La Mancha Spain.
• La Mancha saffron is renowned to be the highest quality in the world.
• All natural and grown without pesticides or fertilizers.
• Quality & authenticity certified by an individually numbered seal issued by the Spanish government.

Description

Epicure Garden is pioneering in bringing the goodness and benefits of saffron in Tablet form as Dietary Supplement into the world market. 1 tablet 2-3 times daily. It is All Natural, with No Artificial Colorings, No Additives or Sugar and made in the U.S.A.

Features

• All natural and made in the USA from finest quality of saffron
• Contains no artificial colorings, no additives or sugar
• Help keep cholesterol level normal

Description

All natural. Freshness dated. Premium quality. Non-irradiated. The world's most expensive spice, Saffron is painstakingly hand-picked over 210,000 stigmas from 70,000 crocus flowers yield just one pound. For a pungent, delicate flavor and rich yellow color, crumble saffron into breads, soups, seafood sauces and paellas. When adding to dishes with little cooking liquid, steep the threads in hot water before using.

Features

• All natural and freshness dated
• Premium quality expensive spices
• Delicate and rich flavor
• Pungent and rich yellow color

Description

Greek Red Saffron is distinguished for its excellent quality which places it in the top quality of saffron in the world. A minute quantity of saffron imparts an exquisite flavor, color and aroma to all your dishes such as pasta, rice, soups, sauces, chic

Description

Roland Saffron is a fragrant spice from the dried stigmas of crocusIt is an expensive product because it is handpicked, but a little goes a long way

Features

• Pack of five, 0.25-grams packet (total of 1.25 grams)
• Can be used straight from the packaging
• All natural ingredients
• Use Roland Saffronin paella, bouillabaisse, risotto, tomato and cream soups, couscous, and with seafoodAlso used in sauces when cooking seafood

Description

Saffron is the golden stigma of the purple fall crocus and is the world's most expensive spice. The value of this spice is derived from the fact that it is such a labor-intensive crop. Only five to seven pounds of saffron can be produced from each acre of land. The flavor of saffron, however, is very concentrated. One gram of saffron is enough to flavor forty servings of saffron rice or two large batches of paella. Our genuine Spanish saffron comes in a decorative tin.

Features

• The world's most expensive spice
• A little goes a long, long way
• Comes in a beautifully decorated tin - this item is for one tin
• Great for rice and paella
• Genuine Spanish Saffron

Description

There are few words as evocative as saffron. Over thousands of years it has perfumed the halls of Crete's palaces, made Cleopatra more alluring, and driven crusaders and German peasants to their deaths. While spices that drove adventurers to the ends of the earth, such as cinnamon, mace, and ginger, have become commonplace, saffron remains tantalizingly exotic. Nothing more than the dried stamens of the autumn-flowering purple crocus, it might as well be fairy dust. Resistant to modern horticultural technology, the fragile blossoms must still be gathered by hand from the ancient fields of Iran, Greece, Italy, southern France, and Spain. Secrets of Saffron is the story of this extravagant rover. Guided with wit and assurance by acclaimed food writer Pat Willard, we roam the rich landscapes of history and personal memory. We dine in the heavenly gardens of Persia; bathe with Alexander the Great; are served golden swans at the medieval court of France. With Willard's help, we also discover the quiet comforts of saffron, from soups that have eased illness to pies that defy death, until we arrive at last in the present day at a small garden in Brooklyn. Told in sumptuous prose, complete with fabulous ancient and modern recipes—including a Moorish wedding feast, a luscious creme brulee, and a balm for an aching heart—Secrets of Saffron will awaken in you a voracious desire for the private pleasures of this most precious spice. "I am impressed by Pat Willard's singleminded devotion to one of my favorite subjects. I have been under saffron's spell for some time and it is an integral ingredient in my cooking. I love the romance of its noble and complicated history, as well as the painstaking process of cultivation." —Todd English, author of The Olives Dessert Table "Saffron, the haughtiest, most expensive, and most mysterious of spices, has found its rightful biographer in Pat Willard, who plumbs its historical, mythological, and psychological depths with illuminating insight and a richly evocative (and surprisingly personal) prose. For saffron lovers, this book is a necessary read; for those like myself who have previously equated that spice with such culinary esoterica as gold leaf flakes or wild fennel pollen, Secrets of Saffron is a revelation—and a highly enjoyable page-turner, as well." —John Thorne, author of Outlaw Cook and Pot on the Fire "An admiring account of an exotic spice with a long and varied history, by a food writer whose imagination keeps the story light and lively... a charming little gift for an inquisitive cook."—Kirkus Reviews

The world's most precious spice, saffron has been part of mankind's diet--and medical kit--for millennia. Celebrating this fact, and exploring the spice's fascinating journey from the courts of ancient Crete to the American saffron trade and beyond, Secrets of Saffron offers culinary history in the most interesting way: through great storytelling and compelling personal reminiscence. In prose both refined and direct, Pat Willard tells readers about the ancient gift of the autumn-flowering purple crocus, still gathered by hand from the fields of Iran, Greece, Italy, southern France, and Spain. She also provides ancient and modern recipes featuring saffron--a small collection including a remarkably fragrant Andalusian chicken dish, Saffron Crème Brûlée Pie, and "remedies" like An Excellent Syrup Against Melancholy, one of a number of pharmacological treasures. Though relatively commonplace, saffron remains exotic. Through its history it has comforted (sometimes literally, as a curative) common people (who have often had to gather it) while helping to make Cleopatra alluring; tantalized the highborn in the gardens of Persia; healed Alexander the Great; and driven the crusaders to battle. Ward recounts all this, exploring saffron as world commodity and private passion, finally bringing readers to her own hand-nutured saffron garden in Brooklyn. "One morning," she writes, "the [crocus] blossoms began to unfurl. I gave a yelp, and ran for an old plant saucer, and then I began to pick...." The narrative circle completed, there remains little more for the author to do except to provide readers with a short guide to buying and using saffron, a worthwhile addition. This delightful book should be in the library of everyone interested in food and its almost unfathomable impact on human history. --Arthur Boehm