Hand-harvested organic saffron from Domaine du Valhalla

Organic saffron from Domaine du Valhalla Dosage: 3 to 6 filaments (stigma), macerate the saffron for several hours in water, milk, cream, etc. to release color and assets. Kitchen idea: Risotto, paella, fish but also tea, syrup, Catalan cream. Sweet and salty. Tips: Make saffron ice cubes, during culinary preparation, the infusion is already ready, there is no need to let it melt and flavor your dish. Did you know ? It takes 150 to 180 flowers to produce 1 gram of dry saffron; harvesting, pruning, drying and packaging must be done in the same day. Analysis : o Visual: Orange coral number, very long whole, soft angel hair shape. o Taste: Original, singular, saffron note which comes second time.