taste_culture
advice
ADVICE FOR USE

Here we quote some advice that will help to obtain better performance from the saffron in its different uses:  

Saffron filaments
  • To obtain the best performance from the product, it is important to infuse the filaments in warm water or milk for no less than 30 minutes. Thus, we will obtain the most from the qualities of the saffron. When the filaments are coloured white, it means that all their active components have been practically dissolved in the liquid, which happens after several hours.
  • Before preparing the infusion, we may select some of the threads and reserve them for presentation on the dish.
  • Do not use saffron in a frying plan, dry or mixed with oil, as saffron dissolves its active components in aqueous liquids. Do not use wooden spoons either, as they will absorb part of these principles.  
  • The quantity of saffron to be used in a recipe depends on its quality and purity. This is between 10 and 30 filaments, although in order to provide colour and flavour to a glass of milk, it is enough to use 3 filaments of pure category 1 saffron (ISO 3632), like that packaged by Safinter S.A.
  • If one wishes to use saffron as a dye for clothes, a fixing agent or mordant is added to fix the colour of the saffron, as it is water soluble, and to avoid decolouring when the garment is washed. In olden times, products such as slaked lime, alum or vinegar were used for that purpose. 

Ground Saffron
  • Finely ground saffron (100 – 150 microns) allows the infusion time to be shortened and thus included in emulsions or broths at the last moment. The recommended amount is between 30 and 50 mg per person, depending on the intensity of the flavour we wish to obtain.  

La Vera Paprika

  • The active principles of paprika are liposoluble, that is, they dissolve well in fat or oil, on the contrary to saffron, which is hydrosoluble. This property is very important to obtain good performance in the kitchen. 
  • The quality of Safinter paprika is characterised by the exclusive use of dry pulp, eliminating other parts of the pepper without properties. As it is a purer product, the quantity used is less. The recommended quantity is 0.5g per person (coffee spoon or teaspoon).
  • In recipes where paprika is used as a seasoning element, as is the case of baked potatoes or boiled octopus, we recommend using a sieve to sprinkle the paprika which, accompanied with some rock salt and/or olive oil, provide an excellent result. 
  • We recommend mixing Safinter paprika with extra virgin olive oil in a receptacle that we may use to condiment dishes served at table such as salads, vegetables, fish and meat. 
  • Paprika may be added at the last when browning or frying, as on the contrary it burns and produces an unpleasant, bitter aroma and taste. 
Saffron syrup
  • This beverage may be used for milk, tea, coffee and other beverages. Thus, it may be used to provide aroma, colour and to sweeten. Its use in cocktails is extremely widespread. 
  • It may also be an easy way to add saffron when preparing deserts, as saffron syrup dissolves quickly. It is excellent as a topping on ice creams and as icing in pastry making.
  • It haute cuisine, it is used in batters, carmelisation, emulsions and sweet and sour sauces. 



Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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