Saffron filament

Description

Saffron …. Instructions for use ..

The saffron was produced in Saint-Martin-de-Brômes (Alpes de Haute Provence) with passion and care.

Saffron is a sweet spice that finely dosed, exhales, sublimates and harmonizes the flavors of the dishes it accompanies. In 1 gram of saffron, you have about 450 stigmas. Each flower gives 1 red pistil composed of 3 stigmas.

With 1 gram of saffron, you can make between 80 and 100 plates.

Dosage:

Sweet dish: 1 pistil / person

Savory dish: 2 pistil / person

Paella or mussels: 3 pistils / person

Sauces: 1 to 2 pistils / person

Rice and pasta: 5 pistils for 250gr

Desserts: 6 to 8 pistils / liter of milk

Breads and cakes: 1 pistils / person

Jams: 15 pistils per kilo of fruit

1 pistil = 3 stigmas

The saffron diffuses its color and its flavor when it is infused in a little warm or hot liquid (water, milk, cream, juice, syrup, broth …), it is then integrated into your preparation at the end of cooking.

Ideally let it brew 24 hours in cold liquid or 1 hour in a hot but not boiling liquid.
Intense heat destroys the aroma of saffron.

To keep your spice well, place it away from light, air and moisture.