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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

    [poi]

    Other:

    [other]

    Nutrition Facts

    Serving Size [servingsize]

    Amount % Daily Value
    Calories [cal]
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans / trans [tranFat] g
    [totalFatP] %
    Cholesterol [chol] mg [cholP] %
    Sodium [sodium] mg [sodiumP] %
    Carbohydrate [carbs] g [carbsP] %
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g
    Sugar Alcohol 0 g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    Saffron

    Saffron

    012601

    Usage Tips:

    saffron's flavour essence is released by heat. to heighten its flavour, you can toast saffron in a dry pan for about a minute over medium heat, or until the threads release their aroma. allow to cool before crushing. you can also steep the saffron in very hot water, and let it stand for about 15 minutes, and use the saffron as well as the resulting broth.

    Storage:

    store in a cool, dark place, in an airtight container.

    Point of Interest:

    saffron is the dried stigma (tiny thread-like strands) from a small, purple crocus. it is the world's most expensive spice. that's because each flower provides only three stigmas, which are picked and dried by hand, and it takes tens of thousand of individual strands to produce one ounce of saffron. fortunately, a very little goes a long way. just one or two threads can add flavour and colour to an entire pot of rice. saffron imparts a pungent, aromatic flavour and a lovely yellow colour to dishes. it is used around the world, and is a key ingredient in spanish paella, french bouillabaisse as well as a variety of middle eastern and indian dishes.

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