Saffron is the three stigmas of the saffron crocus. They are delicate and thread-like, each measuring 2.5 - 4 cm (1 -1.5 in). Its colour is a bright orange-red, and in high quality saffron this is uniform. According to Greek myth, a mortal Crocos fell in love with the beautiful nymph Smilax. But his favours were rebuffed by Smilax, and he was turned into a beautiful purple crocus flower. A native of the Mediterranean, saffron is now imported primarily from Spain, where Moslems had introduced it in the 8th century along with rice and sugar. Valencia coup (coupé meaning “to cut” off the yellow parts from the stigmas) saffron is generally considered the best colour and accented flavour.
Felix Reverte SA is a century-old company dedicated to the manufacture and export of paprika, saffron, oleoresins, herbs and spices of the Mediterranean in general. Founded in 1880, was a pioneer in the industry of paprika. Since the company was founded in 1880 by Pascual Reverte in Espinardo (Murcia), it becomes a national and international leader in the manufacture of powder paprika.
1) Immerse the strands into a warm liquid (water, stock, single cream, lemon, wine, vinegar...) in accordance with your recipe. Leave to stand for at least 10 minutes, stirring occasionally.Strain the liquid and pour into the dish you are preparing. The saffron threads may also be used for a decorative effect in some of your recipes.
2) Alternatively, toast the threads over a gentle heat for 2 or 3 minutes and crush using a pestle and mortar or by simply pressing down with the back of a spoon.
