GREAT WITH RICE AND POTATOES
Saffron is the dried red
stigmas of the flower Crocus Sativus Linnaeus. It is a natural way of
adding colour to cooking (may stain plastic). Use sparingly.
Foil Fresh seal for extra flavour
- Crush the strands lightly and steep in a little warm water or milk before adding to the rice for paella or risottos.
- Transform mashed potato by adding a pinch of Saffron strands to the water when boiling.
- Drain, stir in crushed garlic and olive oil before mashing.
Recipes using Saffron