McCormick Spice saffron threads 0.35 g

Asia Minor was likely the first cultivation area for saffron. Ancient cultures of the Eastern Mediterranean, such as the Egyptians and Romans, already used it as a spice, dye, perfume, and medicine. Saffron was probably introduced to Spain by the Arabs around the 10th century. It wasn't until a century later that it arrived in France and Germany.

To obtain 1 kg of saffron, approximately 150,000 crocus flowers are needed, from which three stigmas are hand-harvested. Only this small part of the plant, the dried stigma, provides the spice.

McCormick products: McCormick's saffron threads come from small productions and are hand-harvested. They were selected by McCormick particularly for their rarity. The threads are longer, wider, and more substantial, with excellent seasoning and coloring power.

Scientific name: Crocus sativus

Usage tips: Saffron is a rare spice with a fine aroma and is used to season and color rice dishes (paella or risotto), fish soup, mussels, squid, and dishes of oriental style.

Chef's tricks:

• To ensure that color and aroma are well distributed, soak the threads in warm water for a few seconds before adding this preparation to the dish.
• To achieve an even more pronounced color and intense flavor, crush the threads in a mortar.
• Adding 3 or 4 saffron threads to an egg cream gives it a pleasant and original touch as well as a very fine taste.

Dosage: 4 to 5 threads are sufficient to season and color a dish for 4 people.