Antonio Sotos Saffron. Roughly 50,000 saffron crocus flowers must be hand picked to create one pound of saffron, the world's most
expensive spice. Found in dishes across the globe, the spice is derived from the stigma of the flower, with each deep red thread removed by
hand during the monda or esbrinar portion of the harvesting process. The stigmas are then toasted and dried to maintain the saffron's
aroma and flavor. Such exhaustive work, and the limited quantity of true saffron available, is the reason saffron was once worth its weight in
gold.
Guaranteed 100% saffron in accordance with the guidelines of the International Organization for Standardization (ISO). Adulteration abounds
as many attempt to keep prices low; we guarantee each tin or jar contains saffron and only saffron.
Antonio Sotos, S.L., established in 1912, follows strict guidelines for quality with IFS (International Food Standard), BRC (British Retail
Consortium) and ISO 9001:2000 certification for handling, packing and commercialization of saffron. The coloring strength, as certified, is
IS0 Grade (category) I, the highest quality available (our last shipment received a coloring strength score of 222 degrees; read the saffron
analysis report). All Antonio Sotos saffron has not been irradiated. Please visit the company's website, www.saffroman.com, for more
information.
Read more about saffron in an excellent article at 3 Quarks Daily.
The 1 oz. tin is an attractive display of the saffron crocus flower. Inside, the saffron is held in a resealable pouch to maintain flavor and
freshness.
The 1g. jar is corked and sealed.
Storage Keep in a dry, dark place away from direct sunlight.
How to Use Saffron Threads from Antonio Sotos, S.L.
Crush the saffron in a mortar and add to water 10-15 minutes before the dish is cooked.
0.15 g is suitable for 4-6 servings.
Traditional Spanish Recipes from Antonio Sotos, S.L.
Paella Morisco
Risotto a la Milanese
Chicken in Saffron Sauce
Clams in Saffron Sauce
Hake in Saffron Sauce
Fabada
Other Recipes
Carrot-Saffron Pudding adapted from "From Persia to Napa: Wine at the Persian Table," by Najmieh Batmanglij (Mage Publishers, 2006).
Saffron-Cardamom Macaroons adapted from "Modern Spice by Monica Bhide.
expensive spice. Found in dishes across the globe, the spice is derived from the stigma of the flower, with each deep red thread removed by
hand during the monda or esbrinar portion of the harvesting process. The stigmas are then toasted and dried to maintain the saffron's
aroma and flavor. Such exhaustive work, and the limited quantity of true saffron available, is the reason saffron was once worth its weight in
gold.
Guaranteed 100% saffron in accordance with the guidelines of the International Organization for Standardization (ISO). Adulteration abounds
as many attempt to keep prices low; we guarantee each tin or jar contains saffron and only saffron.
Antonio Sotos, S.L., established in 1912, follows strict guidelines for quality with IFS (International Food Standard), BRC (British Retail
Consortium) and ISO 9001:2000 certification for handling, packing and commercialization of saffron. The coloring strength, as certified, is
IS0 Grade (category) I, the highest quality available (our last shipment received a coloring strength score of 222 degrees; read the saffron
analysis report). All Antonio Sotos saffron has not been irradiated. Please visit the company's website, www.saffroman.com, for more
information.
Read more about saffron in an excellent article at 3 Quarks Daily.
The 1 oz. tin is an attractive display of the saffron crocus flower. Inside, the saffron is held in a resealable pouch to maintain flavor and
freshness.
The 1g. jar is corked and sealed.
Storage Keep in a dry, dark place away from direct sunlight.
How to Use Saffron Threads from Antonio Sotos, S.L.
Crush the saffron in a mortar and add to water 10-15 minutes before the dish is cooked.
0.15 g is suitable for 4-6 servings.
Traditional Spanish Recipes from Antonio Sotos, S.L.
Paella Morisco
Risotto a la Milanese
Chicken in Saffron Sauce
Clams in Saffron Sauce
Hake in Saffron Sauce
Fabada
Other Recipes
Carrot-Saffron Pudding adapted from "From Persia to Napa: Wine at the Persian Table," by Najmieh Batmanglij (Mage Publishers, 2006).
Saffron-Cardamom Macaroons adapted from "Modern Spice by Monica Bhide.
| tin (1 oz.) |
| jar (1 g.) |
| click a photo to enlarge |
Customer Reviews (1 of 1 customers recommend this product)
Vanessa from Harrisburg, PA on 8/14/2008... Absolutely perfect!
"I ordered my Spanish saffron online and I received my product within a few days. Enclosed was a personal thank you note from the man
that packed my order. What an excellent touch! I have told my whole family (since we are all chefs) about your company. The saffron is such
a great quality, I could smell it as soon as I opened the box. I WILL be back!"
Review this product.
Vanessa from Harrisburg, PA on 8/14/2008... Absolutely perfect!
"I ordered my Spanish saffron online and I received my product within a few days. Enclosed was a personal thank you note from the man
that packed my order. What an excellent touch! I have told my whole family (since we are all chefs) about your company. The saffron is such
a great quality, I could smell it as soon as I opened the box. I WILL be back!"
Review this product.
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