Saffron vinegar Hadrian 100 ml bottle

Uniquely scented Venninger saffron, married with noble vinegars. Saffron is probably the most expensive spice in the world and also the only kitchen aroma that comes from a flower. Even Cleopatra is said to have made up with saffron and gold ink. Emperor Marc Aurel bathed in saffron water because the red gold's active ingredients beautified the skin and supported virility through consumption. Unfortunately, this has been completely forgotten since the last century. In Venningen, apart from the small town of Ilbesheim, we were probably the only towns in Germany where saffron was cultivated for a long time. We have made it our passion to grow the unique spice again. We can always harvest saffron from our fields in autumn. The violet blossoms are carefully plucked off individually and laboriously by hand and then the three pistils are carefully removed from the blossom in further manual work.These filigree dark red pistils, which are light as a feather and dried openly for hours on a tray, still smell somewhat closed of the typical aroma , which produces only saffron. In order to preserve the full saffron aroma, the dry threads are now left in the closed vessel for 2 months so that a certain fermentation opens the aromatic substances. Emperor Hadrian: strong, rich in aroma, fine bitter note Queen Luise: graceful, fresh, subtle sweetness We have married this treasure with noble vinegars. It is excellent with fine delicious dishes such as: bouillabaisse, paella, fish sauces and risottos, ragout, seafood; also with desserts such as crème brulée, vanilla sauce and fine cakes. My preference is saffron vinegar and honey mixed with the finest raw milk cheese from goat or sheep. Ingredients: wine vinegar, grape must, honey, saffron threads, contains sulphitesAcid content: 3.0%