About Saffron
Saffron has an aroma and flavour which cannot be duplicated. It has a chemical make-up, which, when understood, assists the chef or home cook to know how to best release the flavour in cooking and baking.
Commercial saffron comes from the bright red stigma of the saffron crocus (Crocus sativus) which flowers in the Autumn in many saffron producing countries, including Greece, India, Iran, Afghanistan, Spain and now Bulgaria.
About us:
THE COMPANY
Our vision is to produce the finest saffron in the world? We have the perfect conditions to do so, the ideal climate and soil and the growers' passion for perfection.
Saffron of Siavianovо was founded in 2012 when the first hectar was planted. We are a family company run by the founders.
THE PRODUCT
* 77 days to harvest and separate the first 534 grams of Bulgarian saffron.
* Harvest 2014 was our first and the ISO 3632 Certification classified our product as Category 1 (the highest quality).
* The diagram indicates the performance of our saffron against the Category 1 requirements (ISO 3632) in the strength defining characteristics, that is color and aroma.
* We are proud to have achieved the quality standard and plan to maintain it with all future production.
* How did we produce the highest quality saffron? These are the ingredients of our success:
Paella Valenciana
6 boneless higher-welfare chicken breasts or thighs, skin on, each quartered
sea salt
freshly ground black pepper
plain flour, for dusting
olive oil
100 g iberico chorizo, sliced
6 slices higher-welfare pancetta or streaky bacon
1 onion, finely chopped
4 cloves garlic, finely chopped
2 litres organic chicken stock, hot
2 large pinches saffron
1 heaped teaspoon smoked paprika
500 g paella rice
1 small bunch flat-leaf parsley, leaves picked and chopped, stalks chopped
2 handfuls fresh or frozen peas
10 king prawns, from sustainable sources, ask your fishmonger
500 g mussels, from sustainable sources, ask your fishmonger, scrubbed, optional
2 small squid, from sustainable sources, ask your fishmonger, halved and scored, optional