Iranian Saffron Tin (1 ounce)

Iranian Saffron Tin (1 ounce) Review

Iranian Saffron 1 Ounce Tin. Price per 1oz. Iranian Saffron is grown in Mashad, Iran, under the most perfect conditions. Iranian saffron is the same as Persian Saffron, which is a natural spice also called Red Gold. It is globally known for its incomparable quality, fascinating fragrance, pleasant flavor, and superb coloring strength.. Our saffron is made up of the red stigmas which have been professionally cut and separated from the style prior to drying.  In Iran, Farmers don't use Chemical material for cultivation, and our Iranian saffron has no pesticides,  preservative substances, and no food coloring. This Iranian Saffron 1 ounce Tin contains only the purest of Iranian grown filaments.

Spanish Saffron La Mancha Tin (1/2 ounce)

Spanish Saffron La Mancha Tin (1/2 ounce) Review

Spanish Saffron La Mancha. Price per 1/2 oz tin. This 100 % pure Spanish Saffron La Mancha features superior grade quality Spanish saffron. It takes over 200.000 flower heads to produce half a pound of Spanish saffron La Mancha. Spanish Saffron is the finest spice in the world. Hand harvested from the crocus sativus flower, this is the absolutely indispensable ingredient in Spanish and Italian 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 Deep 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: 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.