Saffron Stigma

Saffron Stigma

Spices | Seasonings | Gin Botanicals | Aromatic Herbs | Aromatic Salt

This mysterious plant originated in Kashmir and was introduced to Gaul by the Phoenicians and later by the Crusaders returning from Palestine. Doctors prescribed it to Pharaohs for stomach pain.

The history of saffron is quite remote as it was already used in ancient Greece as a dye.

Saffron belongs to the spice family and is used in cooking both for its flavor and for the golden yellow color it gives off.

It is in the accompaniment of fish that it is best known.

It is very popular in paella, "bouillabaisse", but also in tajines, "Rissoto"...

It is also found in sweet dishes such as saffron desserts, especially saffron-infused creams.

In the form of saffron syrup you can make cocktails: Kirs, Ponch ... and other excellent pastries, such as "baba au rhum".

It has also been widely used as a coloring agent in sweets and cakes.

As a dye, saffron is a light golden color. One portion of saffron is enough to color 100,000 parts of water.

In the Middle Ages, monks used an adhesive based on golden white eggs with saffron to make illuminated manuscripts.

In ancient times, the Greeks and Chinese made a real dye.

It is also what gives the beautiful golden color to "Chartreuse", such a fine liqueur.

The information contained in the description of this product is for informational purposes only. They do not replace the advice and monitoring of your Doctor.

Our products, which may originally be gluten-free, are not recommended for Celiac patients. Our products are packaged and sold in bulk, so we cannot guarantee that there is no cross-contamination.