Saffron Threads Premium Quality, “1 A Coupé” refers to the quality of the threads from Orlandosidee. “1 A” is the highest quality category and “coupe” means additionally that only the tips of the threads (those with the highest coloring power) are used for our product. Saffron threads are a spice, they are the stigmata produced by the purple-colored Crocus sativus in its flowering in the fall. Each flower produces three threads that are hand-harvested. For 1 kg of this spices you need between 80,000 and 150,000 flowers that must be harvested. A picker creates about 80 grams of saffron per day.
Where does Saffron come from ?
Saffron has its origins in West or Central Asia and has quickly found its way into the Mediterranean. Today it is grown in many regions of the world. The best quality depends on the soil procurement as well as the production technique (drying and storage). The main producer of this spice nowadays is Iran, followed by Spain and Morocco.
Quality standards of Crocus sativus
The quality standards of Saffron are specified according to a special procedure (ISO 3632-2). Here, the spice is burned and examined for its components. A high color strength (high proportion of crocin) results in a high quality category.
International Standard ISO 3632-2 category - Value;
- 1A> 190
- 2 = 150-190
- 3 = 110-150
- 4 = 80-110
Spanish Standard Category - Value
- Coupé = greater than 190
- La Mancha = 180-190
- Rio = 150-180
- standard = 145-150
- Sierra = less than 150
Crucial to the quality are the aroma and the degree of bitterness. Here, the minimum requirements for them in the
Spanish standard are as follows:
Aroma (Safranal) greater than 20,
bitterness (Picrocrocin) greater than 70.
Culinary use for Crocus sativus
The slightly bitter taste of saffron and its consistent aroma, coupled with its beautiful orange, yellow color make it an exceptional spice. Saffron is used very sparingly in the preparation of foie gras, candied lamb and mussel gratins. I use it with Risotto Milanese. Here you can find my recipe: http://www.Orlandosidee®.de/rezepte/Reis/risotto-mit-safran.htm.
In order to prove the authenticity of saffron, soda is needed for a chemical test. If it is the real spice the solution turns yellow. It is not the real one (possibly with turmeric stretched powder), then the solution turns red - cloudy. Genuine saffron threads can be recognized by the funnel-shaped, rolled up, and notched scar legs with a length of about 2-3 cm. To make sure you buy the real spice I recommend to buy threads instead of powder, pay attention to the characteristics of the threads.
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How do I conserve them?
Keep your saffron threads in the supplied screw-cap glass in a cool and dry place. Protect it from sunlight.