Antonio Sotos Saffron. Roughly 50,000 saffron crocus flowers must be hand picked to create one pound of
saffron, the world's most expensive spice. Found in dishes across the globe, the spice is derived from the
stigma of the flower, with each deep red thread removed by hand during the monda or esbrinar portion of
the harvesting process. The stigmas are then toasted and dried to maintain the saffron's aroma and flavor.
Such exhaustive work, and the limited quantity of true saffron available, is the reason saffron was once
worth its weight in gold.
Guaranteed 100% saffron in accordance with the guidelines of the International Organization for
Standardization (ISO). Adulteration abounds as many attempt to keep prices low; we guarantee each tin or
jar contains saffron and only saffron.
Antonio Sotos, S.L., established in 1912, follows strict guidelines for quality with IFS (International Food
Standard), BRC (British Retail Consortium) and ISO 9001:2000 certification for handling, packing and
commercialization of saffron. The coloring strength, as certified, is IS0 Grade (category) I, the highest
quality available (our last shipment received a coloring strength score of 222 degrees; read the saffron
analysis report). All Antonio Sotos saffron has not been irradiated. Please visit the company's website,
www.saffroman.com, for more information.
One of the finest articles about saffron available online is posted on 3 Quarks Daily.
The 1 oz. tin is an attractive display of the saffron crocus flower. Inside, the saffron is held in a resealable
pouch to maintain flavor and freshness.
The 1g. jar is corked and sealed.
Storage Keep in a dry, dark place away from direct sunlight.
How to Use Saffron Threads from Antonio Sotos, S.L.
Crush the saffron in a mortar and add to water 10-15 minutes before the dish is cooked.
0.15 g is suitable for 4-6 servings.
Traditional Spanish Recipes from Antonio Sotos, S.L.
Paella Morisco
Risotto a la Milanese
Chicken in Saffron Sauce
Clams in Saffron Sauce
Hake in Saffron Sauce
Fabada
Other Recipes
Carrot-Saffron Pudding adapted from "From Persia to Napa: Wine at the Persian Table," by Najmieh
Batmanglij (Mage Publishers, 2006).
Saffron-Cardamom Macaroons adapted from "Modern Spice by Monica Bhide.
saffron, the world's most expensive spice. Found in dishes across the globe, the spice is derived from the
stigma of the flower, with each deep red thread removed by hand during the monda or esbrinar portion of
the harvesting process. The stigmas are then toasted and dried to maintain the saffron's aroma and flavor.
Such exhaustive work, and the limited quantity of true saffron available, is the reason saffron was once
worth its weight in gold.
Guaranteed 100% saffron in accordance with the guidelines of the International Organization for
Standardization (ISO). Adulteration abounds as many attempt to keep prices low; we guarantee each tin or
jar contains saffron and only saffron.
Antonio Sotos, S.L., established in 1912, follows strict guidelines for quality with IFS (International Food
Standard), BRC (British Retail Consortium) and ISO 9001:2000 certification for handling, packing and
commercialization of saffron. The coloring strength, as certified, is IS0 Grade (category) I, the highest
quality available (our last shipment received a coloring strength score of 222 degrees; read the saffron
analysis report). All Antonio Sotos saffron has not been irradiated. Please visit the company's website,
www.saffroman.com, for more information.
One of the finest articles about saffron available online is posted on 3 Quarks Daily.
The 1 oz. tin is an attractive display of the saffron crocus flower. Inside, the saffron is held in a resealable
pouch to maintain flavor and freshness.
The 1g. jar is corked and sealed.
Storage Keep in a dry, dark place away from direct sunlight.
How to Use Saffron Threads from Antonio Sotos, S.L.
Crush the saffron in a mortar and add to water 10-15 minutes before the dish is cooked.
0.15 g is suitable for 4-6 servings.
Traditional Spanish Recipes from Antonio Sotos, S.L.
Paella Morisco
Risotto a la Milanese
Chicken in Saffron Sauce
Clams in Saffron Sauce
Hake in Saffron Sauce
Fabada
Other Recipes
Carrot-Saffron Pudding adapted from "From Persia to Napa: Wine at the Persian Table," by Najmieh
Batmanglij (Mage Publishers, 2006).
Saffron-Cardamom Macaroons adapted from "Modern Spice by Monica Bhide.
| tin (1 oz.) |
| jar (1 g.) |
| Saffron Azafrán |
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| click a photo to enlarge |
Customer Reviews (1 of 1 customers recommend this product)
Vanessa from Harrisburg, PA on 8/14/2008... Absolutely perfect!
"I ordered my Spanish saffron online and I received my product within a few days. Enclosed was a
personal thank you note from the man that packed my order. What an excellent touch! I have told my whole
family (since we are all chefs) about your company. The saffron is such a great quality, I could smell it as
soon as I opened the box. I WILL be back!"
Review this product.
Vanessa from Harrisburg, PA on 8/14/2008... Absolutely perfect!
"I ordered my Spanish saffron online and I received my product within a few days. Enclosed was a
personal thank you note from the man that packed my order. What an excellent touch! I have told my whole
family (since we are all chefs) about your company. The saffron is such a great quality, I could smell it as
soon as I opened the box. I WILL be back!"
Review this product.
Phone - (630) 420-0562
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