Pannonian saffron [organic]

Pure saffron tips - so-called elegant saffron - from Austria. Pannonian saffron is not roasted but dried slowly and gently. In this way, it develops mild, multi-layered taste and smell aromas.

The one gram jar contains the stigma of around 200 saffron flowers. That is about 45 minutes of harvest work. More than 1,500 hours of work are necessary to gain a kilo - all of it by hand. Pannonian saffron is selected three times.

Goes well with: rice (risotto), paella, bouillabaisse, fish, chicken, citrus fruits, yeast pastries, cakes, ice cream and citrus fruits.

Crush the saffron tips in a mortar, add a liquid and then pour everything into the food (more on this here).

Because of its unique composition of flavors, saffron cannot simply be combined with other spices without being masked. Combinations with: cinnamon, liquorice, fennel or long pepper are possible.

Pannonian saffron in the virtual herbarium of the University of Vienna.