1g Saffron of Afghanistan

To bring color, aromas and flavors to your dishes

Saffron comes from the Crocus Sativus flower. Safranisto® saffron is harvested on large land Afghanistan sanders. These lands offer a unique blend of earth, water and sun. The water in Afghanistan is rich in various minerals, and of great purity. The soil is naturally rich, conducive to the cultivation of saffron. Crops are rotated to preserve soil quality.

The unique blend of its rich and fertile soil, the purity and minerality of its water, a dry climate and a abundant sunshine make it possible to produce in Afghanistan one of the best saffron in the world. Today marketed under the Safranisto® brand.

Components of Saffron

PICROCROCINE: the flavor of saffron

SAFRANAL: the aroma of saffron

CROCINE: the color of saffron 

Usage tips

Saffron pistils must be infused beforehand in a liquid (water, milk, wine, cream, broth, etc.) in order to maximize their aromas, flavors and color.

Dosage

Rice and pasta: 10 pistils for 250g

Savory dishes: 4 pistils/person

Sauces: 3 to 4 pistils/person

Paella or mussels: 5 pistils/person

Fresh saffron cream: 0.2g of saffron for 250g of cream

Sweet dishes: 2 pistils/person. A dozen pistils/litre of milk