Saffron from the Upper Atlas, Morocco, Terre Exotique, 0.03oz tin Review
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Saffron from the Upper Atlas, Morocco, Terre Exotique, 0.03oz tin Feature
- Soak in warm water for 15 minutes before using.
- On a mussel dish, or Paella or French Bouillabaisse (Fish Stew/soup)
- In a dressing on an apple/pear salad
- It is very time consuming and difficult to harvest and it's all hand done.
- Imported from France
Saffron seems (and is expensive) for very good reasons. It is very time consuming and difficult to harvest and it's all hand done. The purple flowers bloom in Fall and produce three long stigmas. These filaments are hand harvested with great care. The all encompassing flavor, slightly bitter, their wonderful aroma and beautiful orange/yellow color make it an exceptional spice.Originally from Asia Minor, it is now cultivated all over the Mediterranean. The sandy soil of the High Atlas mountains in Morocco is particularly suited for its cultivation.
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Dec 21, 2011 00:04:05
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