Morocco / Crocus sativus
We source our saffron direct from a free-trade cooperative in Morocco, and when the annual harvest arrives at the shop we know that spring is right around the corner. Saffron is the stigma of the crocus flower, and is the most expensive spice in the world. 70,000 of these flowers must be hand picked to produce one pound. Thankfully, it has a powerful flavor- a small pinch will flavor a dish and provide a deep yellow-orange color.
Saffron is an essential ingredient in signature dishes from around the globe, from paella and bouliabaise to saffron rice and Pahklava.
Saffron- 1 gram jar $18.00
Try with Abuelo's Rabbit Paella, Spicy Fish Salad, Saffron Poached Leeks, Saffron Raspberry Rolls, Pakhlava, Flour Tortillas, Caribbean Yellow Rice, Saffron Barberrie Nougat, Spice Lore, Saffron Lemonade, Saffron Pear Butter, Saffron Apricots, Chicken Drumsticks with Spices and Coconut Milk, Mummy's Nutty Saffron Rice, Sheermal (semi-sweet saffron and cardamom-enriched bread), Shawarma Spice Marinade, Down South Goat Biryani, Pink Peppercorn and Ginger Poached Pears, Pomegranate Ash with Meatballs, Chermoula, Heavenly Hawaij Mushroom Soup, Saffron Penne With Sausage and Arugula, and Chef Andrea's Cardamom and Olive Oil Cake
Approximately 3.0 oz