Spanish, saffron filaments selected quality = ISO Cat. 1 = Coupé
Saffron is a crocus that blooms in autumn and the saffron spice is extracted from their pistils. For high quality saffron, only the upper part of the pistril of the crocus plant is used ("Coupé” = cut). The lower part, which is included in the lower quality levels, has no flavour.
Thus EDORA saffron is particularly intense and of a very high quality.
Due to its complex method of extraction, this precious spice is one of the most expensive delicacies in the world. It has a long tradition in oriental and Mediterranean cuisine.
Saffron is used to flavour and colour rice dishes (paella), baked goods, butter, cheese, soups, sauces, meat (lamb and mutton), sea fish, fish soups (Bouillabaisse), fish sauces or sweet dishes (rice pudding, semolina, milk soups or pudding).
1 sachet consists of 2 x 0.125 g pouches = 0.250 g
International quality classification of saffron:
Saffron is certified according to the international standard ISO 3632-2 and, in accordance with the intensity of the colour, is divided into different quality levels. This is mainly dependent on the carotenoid content, in particular that of the crocus.
Category / Designation / Colour Value
ISO Cat. 1 / Coupe / > 190 = Quality used by EDORA
ISO Cat. 2 / La Mancha / 180-190
ISO Cat. 2 / Rio / 150-180
ISO Cat. 3 / Standard / 110-150
ISO Cat. 4 / Sierra / < 110
Additional quality criteria tested are the Safranal content (for the flavour) and the Picrocrocin content (for the bitterness).
Shelf Life / StorageSpices lose some of their flavour through incorrect storage. Spices should be stored in a cool, dry, dark and airtight place.