How is it used?
It is popularly used in rice dishes, paellas and risottos. As well as in meat, fish and shellfish dishes. Even for pastas and desserts.
It is recommended to toast it a little to enhance the flavour and its aroma, but not directly in the pan because it can burn, but indirectly. We can either wrap it in baking paper and place it for a few seconds on the lid of the pan, or with aluminium foil we put it on the heat for about two seconds. It will be enough to toast it without burning it.
How is it obtained?
It is a spice that is obtained from the Crocus Sativus flower. This flower has three stigmas on the pistil and by drying them saffron is obtained. It is a sterile plant, therefore it needs human action to reproduce. In fact, the wild saffron flower is not edible, it can even be toxic.
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