Safran Coupé

Safran Coupé, high-colour Iranian top quality for paella and risotto

Saffron is the most expensive spice in the world – and at the same time the one where poor quality is easiest to spot. Our Safran Coupé comes from Iran and consists exclusively of the tips of the saffron threads, the most aromatic part of the plant. High-colour in the infusion, intense in aroma and with the typical deep golden-yellow colouring that a paella rice made with supermarket saffron never reaches. We pack it gently in our workshop in Klingenberg am Main.

How to use

A classic for paella, risotto Milanese, bouillabaisse and fish soups. Seasons pilaf rice, couscous, lamb dishes, chicken tagine and Persian stews. Also in patisserie for saffron brioche, ice cream and crème brûlée. Before use, let it steep in a small amount of warm liquid (stock, milk or wine) for about ten minutes, so colour and aroma are fully released.

Important: saffron goes a very long way. A small pinch is enough for four people. More is not better – too much saffron tastes bitter and medicinal.

Recipe: risotto Milanese

The classic from Lombardy – a dish that needs only three ingredients and stands or falls with the saffron.

Ingredients for 4:

• 320 g risotto rice (Carnaroli or Arborio)
• 1 pinch of Safran Coupé
• 1 l chicken or vegetable stock
• 1 shallot, 1 glass of white wine, 50 g butter
• 80 g Parmesan, freshly grated
• fine Luisenhaller deep-rock salt, freshly ground pepper

Method: Pour a little hot stock over the saffron in a cup and let it steep. Finely chop the shallot, sweat in 25 g butter until translucent. Add the rice, toast briefly and deglaze with white wine. Add the stock gradually while stirring until the rice is al dente (about 18 minutes). Stir in the saffron infusion – now the risotto turns golden-yellow. Take off the heat, stir in the remaining butter and Parmesan, season with salt and pepper. Serve immediately.

Why our saffron? Top-quality saffron dissolves completely in hot stock and colours the risotto deep golden-yellow at once. Cheap saffron (often stretched with turmeric) produces a flat yellow colour and no real saffron scent.

At a glance

• Iranian saffron in coupé quality (thread tips only)
• High-colour with a concentrated aroma
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

For the Spanish version with paella, our mild smoked paprika from Extremadura is also a classic companion. For bouillabaisse, our bouillabaisse seasoning salt fits. If you use saffron in oriental cooking, combine it with Raz el Hanout or Baharat. For lamb dishes, the Mélange Noir is the first choice as a pepper topping.

Frequently Asked Questions

What can I use saffron for?
Classically for paella, risotto Milanese, bouillabaisse, fish soups, pilaf rice and Persian stews. Also in patisserie for brioche, ice cream and creams. In North African and Indian cooking indispensable in tagines and biryanis.

How do I dose saffron correctly?
A small pinch is enough for four people. Used generously, saffron turns bitter and medicinal. Better to let it steep for longer than to use more – saffron aroma develops only in warm liquid over five to ten minutes.

What is the difference between saffron threads and saffron powder?
Saffron threads are the dried stigmas of the crocus flower. Saffron powder is ground saffron, often stretched with turmeric or other yellow colourings. We supply coupé quality, that is threads in the highest concentration. Crush fresh in the mortar or add directly to hot liquid.

How do I store saffron correctly?
Dry, protected from light and cool, ideally in a sealed jar. This way the essential oils and the colouring power are preserved for several years.