In our workshops we roast it quickly to enhance its flavor, before adding to one of the most emblematic dishes Spain has to offer: the Paella. In Spain it is cultivated since more than a thousand years, especially in the region of La Mancha. Saffron is highly valued in gastronomy all over the world. Harvesting takes place between October and November and it must be done during dawn to ensure the highest quality. To achieve 1kg of this appreciated condiment, it takes thousands of flowers, as each contains only three stigmas and the process of growing and harvesting is very laborious. In this way we begin our journey with a very distinctive condiment, especially because of its color: Saffron, also called “red gold”, is the world’s most expensive spice that is obtained from the stigmas of the Crocus flower. And keep in mind: the more fresh spices, less salt will be used, which is very beneficial for our health. Those, of which many can be found in nature, wild, and others that were brought centuries ago to the Iberian Peninsula from distant countries. In the Mediterranean basin it couldn’t be any other way: cumin, tarragon, dill, sage, anise, thyme, fennel, mint, cinnamon, cloves… However, we will focus on Spain’s essential herbs and spices we find most representative. Condiments in any cuisine are their distinguishing elements, almost the soul, giving a unique personality to each dish.
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