A spice like this must be treated with the respect it deserves. It is, without a doubt, the queen of spices, also known as "red gold."

It stands out for its flavor, its intensity, its characteristics, its potential, and for how difficult it is to harvest. Each strand we consume is undoubtedly a true achievement (hence its price).

It is especially suitable for rice dishes, stews, broths, legumes, seafood, meats, potatoes and desserts.

Let's look at some suggestions for where to incorporate it:

• Sea bream with saffron potatoes. This recipe is very easy to prepare. The combination of flavors from the sea bream, saffron, and potatoes will offer a truly delightful experience for your palate. The saffron threads are added to the broth before cooking the sea bream, so it absorbs the flavor better.
• Hake with saffron aioli. Saffron aioli is a sauce that pairs spectacularly with this fish. To prepare it, mix garlic, saffron, mustard, and oil. Blend everything together to obtain a very flavorful sauce.
• Basmati rice with curry. Any rice goes well with saffron. In this case, we've opted for a basmati rice with curry recipe. It features a very potent spice blend: salt, pepper, cardamom, cloves, saffron, and cinnamon. All of this contributes to an unmistakable aroma and flavor.

Want to cook with this amazing spice? Add your box to your cart and you can start right away.