Here’s something very special: vocally local saffron from Hermsdorf near Berlin! Hailing from Iran, India and Morocco, saffron farming is a rarely seen agricultural endeavour in these parts, with most of the European harvest hailing from Spain and Greece. The fine red threads are the dried pistils of the Crocus Sativus flower, which harvested entirely by hand. This makes for a hefty price of about 30.000 Euros per kilo.
One harvest by Matthias Trentzsch yields a total of 35 grams of saffron. There is a lot of work and a lot of love in it. In view of this, the sales sizes of 0.1g and 0.5g also make sense.
0,1 g jar, 0,5 g jar
Saffron adds a golden yellow colour and gentle aroma to any rice dish as well as desserts and sweet baked goods. If you’re in need of inspiration, grab your favourite Ottolenghi cookbook – he’s all about saffron and we love his recipes.
Try making a risotto – here’s a simple recipe.
Saffron is one of those spices that will give a simple dish or component an air of expensiveness – try a few threads in chicken broth, a buttermilk sauce or a milk mayonnaise, the taste of a bouillabaisse will be elevated as well for sure. If you prefer the sweeter things in life: a pear poached in saffron syrup is best served warm, with a big scoop of wheat beer ice cream on top.
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