Sonnentor - Saffron Threads

The most striking aspect of saffron is its color. The stigmas of the crocus shine in a dark fire red and exude a sweet fruity, floral aroma with a bitter spice. The earthy, musky taste ends with a slight bitterness. But the most important thing is: it must color the tongue yellow; this is how you recognize its quality.

Application

A few of the red-orange threads are sufficient to give your dish that earthy, musky, slightly spicy flavor with a bitter finish. But saffron also has something to offer for sweet lovers: desserts, sweet bread, and pastries with a touch of red luxury are highly recommended. It should not be missing in many drinks either. In our blog, you will find recipes for Golden Milk and spiced almond milk Badam, both of which need saffron.

Saffron gives many dishes their typical color, like the Spanish paella. However, it also imparts a unique flavor. It pairs well with fish soups and stews or sauces served with lobster or shellfish.

Tip: To enhance the coloring power of saffron, it should be crushed and soaked in warm water or milk two hours before use. Add this at the end of the cooking time to make the dish even more colorful.