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recetas caseras azafran HOME RECIPES

Saffron couscous with roasted eggplant and pepper

Boiled potatoes, meat and saffron

Cod in saffron sauce with fennel

Kebap with mackerel and saffron mayonnaise

Cream of chicken chickpeas with saffron

 
 
 

MORE RECIPES IN OUR BLOG

Tips to use saffron correctly

Saffron has three properties that make it very popular in the kitchen:

  • Coloring power: Saffron gives food a beautiful yellow color makes it more appealing to the eye.
  • Taste: The flavor of saffron is unique and indescribable. Used properly provides a special touch that make the really tasty recipes.
  • Aroma: The aroma of saffron is very seductive. No wonder it has been used in ancient times as perfume.

Directions for use and amounts used

  1. Toast the threads to use, wrapped in clean paper, in a skillet over low heat for 7 minutes.
  2. Then grind in a mortar or hand on the same paper. Add to the food you are preparing crushed or dissolved in a little water or broth.
  3. Cook 5 to 10 minutes maximum.

You may also dilute the saffron about 10 minutes in a hot, acidic or alcoholic liquid, depending on the ingredients of the recipe, to get all the aroma, flavor and color.

  • Saffron threads: 4 to 6 strands per serving.
  • Saffron ground: 125mg for 4 servings.
Important
  • Keep the saffron in a cool, dry place away from direct exposure to light.
  • When working with saffron avoid using wooden spoons as they tend to absorb saffron.
  • Saffron combines perfectly with the garlic, thyme, tomato, ginger and lemon.
  • The strands of saffron can be elegantly decorated in soups and sauces.

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