A captivating fragrance!
The purple flowers of saffron bloom in autumn and produce three long stigmas.These filaments are harvested by hand, with great care.
Enveloping flavor, slightly bitter, fragrance and pretty persistent yellow-orange spice make one exception.
Native to Asia Minor, saffron soon invaded the Mediterranean basin.
- With foie gras
- In a lamb confit
- In a gratin of mussels
- In a paella or bouillabaisse
- In citrus juice poured over apple-pear salad. Make it soak in warm water for half an hour before use.