Saffron By Terre Exotique

Originally grown in Asia Minor, saffron soon spread to the Mediterrean basin and today grows best in the sandy sun-drenched soil of the high Atlas mountains in Morocco.

In autumn the mauve flowers of the saffron crocus open out to reveal very long stigma, which are gathered with utmost cae. They produce an exceptional brilliant yellow spice with a lingering, slightly bitter perfume.

Saffron is so strong that it should be added only by the pinch, and in dry dishes, the thread should be first steeped in a little hot water for about 15 minutes. Obligatory in paella, risotto alla Milanese and bouillabaise, it adds exquisite subtlety to the juice of citrus fruits poured over a fruit salad of apples and pears.

Each tin of Terre Exotique Saffron contains .03oz. or 1g.

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