kashmir saffron

origin: India

The finest saffron available. Every producing country claims the title of the best quality saffron but none matches the deep crimson colour and mysterious, sweet, lingering almost honeyed flavour of saffron from Kashmir. A good guide to the quality of your saffron is to look for areas of white or yellow on the stamen which doesn't contribute any flavour or colour to the finished dish and hence is useless. The kashmiri saffron stamen are long and deeply coloured, giving far better value than the equivalent weight of poor quality saffron. To use soak the saffron threads in a little warm water for at least 30 minutes if possible, crushing the strands of saffron slightly to allow the full colour and flavour to leach out, then add this water including your saffron threads to the dish. Adding saffron to a boiling liquid will not result in the same full-bodied flavour and colour and means you are effectively wasting your money.

uses: Add to rice for a delicious flavour (one small pinch of saffron should flavour rice for 4 people). Add saffron to seafood or vegetable soups or stews. Add to a mayonnaise to serve with seafood. Stir the saffron and its soaking water into softened butter with a few thyme leaves and a squeeze of lemon for a delicious flavoured butter for grilled fish or meats - good for a barbeque.

recipe kits: bouillabaisse