Saffron is the most valued natural seasoning in the world for it´s unique characteristics, used as an aromatic spice and colouring which gives stews incomparable properties of colour, flavor and aroma,and when it´s benefits to health are taken into account it possesses an extraordinary prestige.
At present saffron forms a part of the culinary culture to different regions of the world, in Spain it is an indispensable ingredient in classic dishes such as the world famous Paella, the Fabada or the Galician Pot, though nowadays it is used in a wide variety of dishes, including sweets and liquors.
Being one of the most expensive spices in the world, about 200.000 flowers are needed to obtain a kilogram of saffron, in addition it´s cultivation, harvesting and manipulation are of a very delicate nature whilst it´s high economic value has earnt it the name of " red gold ".
Instructions for use
The filaments are taken and crushed by the help of a mortar, immediately afterwards they are diluted into the broth or stew 10 to 15 minutes before it finishes boiling. If it is acquired previously ground, add directly to the stew.