380mg of Superior quality Category 1 Spanish saffron, packed in a 4-compartment plastic box to aid measuring, and presented in an attractive packet.
Category 1 saffron needs to measure a minimum colouring strength of 190º – and the saffron Idelica sells measures 250º. This is because of the quality of the crop, and the formidable handling during harvest and production. Jose Maria Gomez Mira SA is a family-run company begun in 1918 and collects only the highest quality saffron under the brand El Avion. Among other controls set by ISO they ensure that the product contains less than 5% extraneous Saffron is extracted from the Crocus Sativus flowers that have grown in abundance on the high plains.
Much intrigue surrounds the world markets in saffron both historically and today, and prices constantly fluctuate, which is why it is important to find saffron of a consistent quality from a trustworthy source. Though the quality of saffron can be accurately by its degree of colouring strength, the true test will be in the amount that you need to use to obtain the required aroma, the pungency and the colour for your dishes – the better the quality, the less you need.
Originally cultivated in Asia Minor, the flowers were brought to Spain by the Arabs over 1000 years ago who prized saffron’s rare and delicate qualities as a dye, medicine and a spice. The Spanish saffron harvest is always in October, when all the flowers start to open during the nightime and the saffron must be gathered straight away. The flowers must be expertly picked and the stigmas carefully separated then roasted all within a day. About 200 flowers go to make up 1 gram of quality saffron.
This link to the epicentre website offers a great summary of how to make the most of high quality saffron.
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