It is a condiment that cannot be missing in Spanish cuisine. It is used as a coloring and flavoring agent to give a yellowish color to dishes such as paella.
The saffron plant, called Crocus Sativus, has 6 purple petals and can reach a length of more than 20 cm. The stigmas of the plant are extracted manually and meticulously to obtain saffron, which has a bright orange color and is also known as "red gold". It is cultivated in many countries such as Iran, Turkey and Spain.
Flavor and use
It has an intense, spicy and slightly bitter aroma with a characteristic odor. It serves to give flavor and color to the different elaborations, adding a minimum amount is more than enough. Its flavor combines very well with garlic, thyme, tomato, etc. It is used in many recipes such as fish, meat, desserts, spoon stews, pasta and rice.
It contains vitamins such as B1 that helps convert food into energy needed by the body and also contains vitamin B2 that promotes body growth. Thanks to the components it possesses, saffron is a natural element that is a powerful antioxidant, improves mood and protects body tissues.