Showing posts with label Safinter. Show all posts
Showing posts with label Safinter. Show all posts

Thursday, December 15, 2011

Safinter Saffron Filament, 0.035-Ounce Jars (Pack of 2)

Safinter Saffron Filament, 0.035-Ounce Jars (Pack of 2) Review


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Safinter Saffron Filament, 0.035-Ounce Jars (Pack of 2) Feature

  • Pack of two, 0.035-ounce jars(total of 0.07-ounces)
  • Only supplier of certified organic saffron
  • Used throughout history for culinary and medicinal purposes
Safinter saffron filament, 0.035-ounce jars (pack of 2) is the only supplier of organic saffron certified by both the European ecological agriculture standards and the National Organic Program in the USA


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Dec 15, 2011 22:02:08

Tuesday, November 29, 2011

Safinter Genuine Garden Saffron 1 gram

Safinter Genuine Garden Saffron 1 gram Review


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Safinter Genuine Garden Saffron 1 gram Feature

  • Product of Spain
  • Click the Pastacheese name above to see more of our products!
  • We sell quality pastas, cheeses, oils, vinegars, and many more gourmet items!
A genuine Saffron Category 1 according ISO 3632 delivers aroma, flavor and coloring power. To obtain the best results with saffron first crush some threads in a mortar or pressing with a spoon kitchen paper. After this operation soak saffron into warm water for 20 minutes. Add the resultant solution to heated stock, mix and add rice, potatoes or pasta. For other dishes like butter sauces or reductions add crushed saffron directly and shake vigorously and let sit for about five minutes.


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Nov 29, 2011 14:50:34

Tuesday, September 13, 2011

Safinter Smoked Spanish Paprika Bittersweet, 2.47-Ounce Tins (Pack of 4)

Safinter Smoked Spanish Paprika Bittersweet, 2.47-Ounce Tins (Pack of 4) Review


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Safinter Smoked Spanish Paprika Bittersweet, 2.47-Ounce Tins (Pack of 4) Feature

  • Pack of four, 2.47-ounce tin (total of 9.88-ounce)
  • The bittersweet gives a mild heat balanced with a sweetness
  • Peppers grown in the La Vera region of Spain
Peppers grown in the La Vera region of Spain are dried slowly over oak logs for twelve to fifteen days before grinding into paprika. The region produces three varieties of pimenton or paprika, sweet (dulce), hot (picante) and bittersweet (agridulce). We offer the bittersweet which I think is the most versatile. While you might sprinkle this on devilled eggs like your Momma, there are many more uses that bring out the unique chili taste and add a robust flavor boost to foods. The obvious uses are sausage and goulash but you will bring a warm complexity to soups, spice rubs and stews. The bittersweet gives a mild heat balanced with a sweetness, that fills your mouth slowly and doesn't overwhelm. If you love the flavor of chili without too much heat try this paprika.


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Sep 13, 2011 15:21:37