Saffron threads

Spanish saffron in whole threads — dried and packaged in small corked jars. The thread form is superior to ground saffron: the stigmas remain aromatically intact, are easier to measure, and, most importantly, allow for better verification of whether it is indeed genuine saffron.

In the glass, the threads glow a deep orange-red. Dissolved in warm water, they release their characteristic aroma: earthy, slightly metallic, with a hint of honey. For even color transfer, soak the threads in a little warm water for 10–15 minutes before cooking, then add them to the dish along with the liquid. Classic for paella, risotto Milanese, or bouillabaisse —also a precise seasoning in desserts and pastries.