Cooking with saffron
Try saffron in rice, soups, sauces and baking. Infuse first to distribute colour and aroma. Add gradually: the right amount depends on the recipe and your taste.
One grade, different uses
Super Negin refers to a presentation of long red saffron threads. We offer this one grade in every size, sourced directly from growers in Khorasan, Iran, and packed in Spain. A larger pack is not a different quality.
A simple soup or sauce
Make a small infusion, then stir it into a vegetable broth or a gently simmering sauce. Taste before adding more. Let the saffron complement the other ingredients rather than competing with them.
Try it in baking
For a milk-based dough or dessert, infuse the threads in a small portion of the recipe’s warm liquid. Allow it to cool as the recipe requires before adding yeast or eggs. Keep the overall liquid quantities unchanged.