Saffran - Saffron
Spiced saffron are the three 2.5–3.5 cm long yellow-red marks on the pistil of the saffron crocus. The saffron crocus is a 10-30 cm tall perennial herb with dark purple or light purple flowers. Flowering takes place in October to December. For a kilo of dried saffron, 100,000 to 150,000 flowers are required, which must be picked and cleaned beforehand. Hence the saffron is the world's most expensive spice.
To determine the quality of saffron, an international standard has been developed, ISO 3632. It grades saffron into four quality groups, according to its content of color (crocin), taste (picrocrocin) and fragrance (safranal).
Saffron is mild but very aromatic. It is well suited to seafood and has a given place in, for example, the French bouillée and the Spanish paella. In Sweden, we associate saffron, especially with Lussekatter (Saffron Buns), for Christmas.
Kockens - 0.5 g