Saffron
Grown in Mirboo, Gippsland, The Gold River Companies ‘Gippsland Gold’ – Saffron is a delicate but potent spice that will add sophistication, flavor, colour and style to your cooking.
By weight, Saffron is the most expensive spice in the world. As our Saffron is of the highest quality one stigma of ‘Gippsland Gold’ is equivalent to up to five of the imported stigmas varieties.
Available in glass vials, for retail sales, and in bulk for restaurants and commercial caterers. ‘Saffron Willis’, from Mirboo, the grower of ‘Gippsland Gold’ – Saffron and The Gold River Company is the Melbourne distributor.
How to use Saffron
Saffron differs from other spices. It needs to be activated before use by a method known as ‘Steeping’ or ‘Infusion’. This is done by adding the required amount of Saffron strands to hot water and allowing them to ‘steep’ for anything from 1 hour to 24 hours, depending on the intensity of flavour, colour or aroma required. Usually 4 – 6 strands is all that is needed to half cup of boiling water, but of course, the larger the quantity you are cooking, the more strands should be used. If steeping for more than an hour, cling wrap or something similar should be used to cover.
The liquid is then added to your dish. How and when you add the steeped liquid to your dish is entirely up to you…. you will, with practice of using saffron, decide what is best for you, according to taste, colour etc…
You can use Saffron in: Rice dishes, Mains, Casseroles, Desserts, Sauces, Cakes, Scones, Drinks and as a natural herb for Medicinal purposes.
For full strength flavour and aroma: add toward the end of cooking, with low heat.
For full strength colour: add at the beginning of cooking, with high heat.
Try other liquids to Steep in: White wine can also be used, also try Gin, Vodka, Cointreau etc… Many chefs around the world use this method, adding to sauces for increased flavour.
Saffron Tea: Add approximately 15 strands to 1 litre of hot water for 12 hours.
Product information provided by Saffron Willis
