Saffron threads 1 A - ISO Norm 3632-2 Crocus sativus

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Saffron 1 A coupé - Crocus sativus -  ISO Norm 3632-2 -  buy Exquisite Spices On line Shop

Saffron Threads Premium Quality, “1 A Coupé” refers to the quality of saffron threads from Orlandosideee. “1 A” is the highest quality category with saffron threads and “coupe” means additionally that only the tips of the saffron 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 saffron threads that are hand-harvested. For 1 kg of saffron between 80,000 and 150,000 flowers must be harvested. A picker creates about 80 grams of saffron per day.

Where does it 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 saffron today is Iran, followed by Spain and Morocco.

Quality standards for them

The quality standards of Saffron are specified according to a special procedure (ISO 3632-2). Here, the saffron is burned and examined for its components. A high color strength of saffron (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 of saffron are the aroma and the degree of bitterness. Here, the minimum requirements for saffron in the Spanish standard are as follows: Aroma (Safranal) greater than 20, bitterness (Picrocrocin) greater than 70.

Culinary use of them

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.

Saffron fakes

In order to prove the authenticity of saffron, soda is needed for a chemical test. If it is true saffron, the solution turns yellow. It is not true saffron (possibly with turmeric stretched saffron powder), if 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 saffron threads instead of powders, pay attention to the characteristics of the threads.

Related links :

https://de.wikipedia.org/wiki/Safran

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.