Saffron

11,00

Saffron (crocus sativus) belongs to the Iridaceae family.
It is a small bulb that produces beautiful purple flowers in October. Well adapted to the climate of the plateau, we grow our saffron in dry conditions on a small, well exposed surface.
They are very fragile and consist of six violet petals, three golden yellow stamens and a pistil ending in three red filaments called stigmas. It is these that contain the alkaloids that give saffron its medicinal, dyeing and taste virtues.

 

 

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Description

0,3 g
Saffron is the most expensive spice because it takes nearly 150 flowers harvested one by one by hand to obtain after pruning a single gram of stigmas.
Always prefer whole saffron to powdered saffron and make sure that the stigmas are pure.
In cooking, infuse the ground saffron in a little hot water (a quarter of an hour minimum) and then use the scented water. 3 to 6 filaments are enough to colour and perfume your dishes, desserts …
0.1 gram is enough for 250 to 500 grams of a dish or for 1 litre of milk for a dessert.

 

Nutritional information
Value per 100 grams
Calories 310
Fat 6 g
Saturated fatty acids 1.6 g
Polyunsaturated fatty acids 2.1 g
Monounsaturated fatty acids 0.4 g
Cholesterol 0 mg
Sodium 148 mg
Potassium 1,724 mg
Carbohydrates 65 g
Dietary fibre 3.9 g
Protein 11 g
Vitamin A 530 IU Vitamin C 80.8 mg
Calcium 111 mg Iron 11.1 mg
Vitamin D 0 IU Vitamin B6 1 mg
Vitamin B 0 μg Magnesium 264 mg

Additional information

Weight 60 g