Saffron: The use

The saffron taste incomparably bitter-tart-spicy, which at normal doses - unlike the typical aroma - not come into play. Saffron contains carotenoids, especially crocin, which are responsible for ensuring that dishes spiced with saffron stain intensely golden yellow. It also contains the bitter bitter saffron, from the forms during the drying partially responsible for the saffron flavor aldehyde safranal.
saffron is used in our rather uncertain, but in Mediterranean cuisine, he is not indispensable for fish, seafood or risotto. Who does not know the Spanish paella, French bouillabaisse and the Italian risotto alla Milanese?


order to preserve the aromatic scent, saffron should not be cooked too long. It is advisable to soak the saffron threads in a few minutes and some warm water with the liquid towards the end of cooking time add to the court. A stronger staining is obtained when the saffron threads to grind fresh in a mortar.

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