This Nepalese Ginger is harvested by hand. Surprising for its freshness and its more or less spicy nuances, its sweet and lemon flavor. Ideal in purees, seafood, vegetables, salads and jams.
Spanish Saffron Thread (2 y 10gr.)
The king of spices has aromas of cedar, pepper and flowers; Its flavor is potent: a small strand will season your dish and provide a deep yellow-orange color. It is an essential ingredient in signature dishes from around the world, from paella, seafood and desserts.
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Saffron is one of the spices most appreciated for its flavor, aroma and color. This wonderful seasoning is obtained from the stigmas of the flower of the saffron rose, Crocus Sativus, a bulbous plant of the Iridacae family.
Historically it has been used as a medicinal plant. It was brought to Europe by travelers who had discovered its flavor in Asia Minor; It was very produced in Persia, Kashmir and in Macedonia. At the same time it was introduced by the Arabs in the peninsula. Today Iran is the first producer, followed by Spain, Morocco, India and Greece. Saffron blooms at dawn and must be collected instantly, as it quickly withers and its stigmas lose their flavor and aroma. Only a few stigmas of each flower are used, so it makes it so expensive.
Its flavor is potent with aromas of cedar, pepper and flowers that concentrate both heat, potency and sweetness. It has properties that include its use as an expectorant, sedative and aphrodisiac.
In Spanish cuisine it is present in multiple dishes, especially in rice dishes, in France it is used in "buillaboisse", in Italy in the Milanese rissotto, which acquires a colored flavor with saffron. In the area of Asia, it is widely used in desserts and in Japan, to increase the taste of fish.
A trick to cook with saffron is that it is recommended to crush your strands in a mortar and soak them a few minutes before incorporating it into the dishes, in this way it is better distributed by all foods.
FORMAT: 2gr. - 10gr.
INGREDIENTS: Saffron in threads.
CONSERVATION: in a cool and dry place, protected from light.
ALLERGEN: no allergen.
DATE OF CONSUMPTION: 5 years.
NUTRITIONAL INFORMATION: without nutrition.
BOTANICAL SPECIES: Crocus sativus.
OTHER DENOMINATIONS: red gold.
CROP MODE: cultivated, introduced.
COLOR AND SHAPE: red filaments.
This dried and crushed sweet pepper, emblem of the Zitava River region, gives a light sweet taste and a magnificent red color to all its salty dishes. Its moderately spicy, iodized and very smoky notes give it exceptional character and spicy notes. Use it in a creamy sauce to accompany smoked fish, vegetables or meat.
Galanga is a spice from India; slightly spicy, gives off flavors of camphor, cinnamon and citrus. It is widely used in Thai cuisine to perfume a vegetable soup or enhance a curry paste. Reduced to dust, the galanga awakens a "émincé" of bird (thin strips), a shrimp soup with coconut milk, a vegetable broth and even shrimp skewers.