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Item 10140 - Pure Mancha Saffron 1 oz. Tin Importers and Foodservice Distributors interested in prices for bulk purchasing of our Saffron Items please contact us via e-mail at sales@occidentalfoods.com or by telephone or fax (see contact numbers below)! We'll be happy to quote current prices and provide samples and specification sheets any time. What is Saffron? Saffron
is used both for its bright orange-yellow color, and for its strong, intense
flavor and aroma. It is used in Risotto Milanese and bouillabaisse, as well as a variety of
Spanish rice dishes, including the very popular paella. Scandinavians have
long used saffron extensively in bread, rolls and cakes. Saffron
is available both in filaments and powder, though the long, deep red
filaments are usually preferable to the powder as the latter can be easily
adulterated. History: Saffron
has been used in cooking since the 10th century B.C. It was popular among the Phoenician
traders, who carried it wherever they travelled. The ancient Assyrians used
saffron for medicinal purposes. The Greeks
and Romans used it to perfume their baths.
The bright orange-yellow color it yields has made it important for use
as a dye. Saffron is cultivated in
many Mediterranean countries, as well as in the Middle East and the Near
East. Most imported saffron comes from
Spain. Quality & Grades: Saffron from Spain has been traditionally broken down into four quality categories: 1) Coupe 2) Mancha 3) Rio 4) Sierra "Coupe"
is extremely rare and is not sold in any significant quantities. "Mancha" saffron is characterized
by a deep red color and very few off color filaments; it is the best quality
readily available on the market.
"Rio" and "Sierra" qualities have a greater number
of white or yellow filaments, and thus weaker coloring power, and less flavor
and aroma. Coloring
power is of primary importance when evaluating saffron quality. The stronger the coloring power of the
saffron threads, the better the quality.
Saffron with a darker red color, and fewer
white or yellow filaments will generally have a stronger coloring power, and
a stronger flavor and aroma. The better qualities of saffron will have only
minimal amounts of floral waste, or will have none at all (floral waste
includes any parts of the saffron flower other than the stigmas), and will be
free of extraneous matter. Storage: For best results, saffron should be stored in an ambient temperature and protected from exposure to light. The product is normally good for at least 5 - 7 years from the date of packing. Packaging: We
have many different packs available, including our decorated, cello-wrapped
tins with 1 oz (28.35 grams) net weight, ideal for
foodservice use. Our saffron also comes packed in plastic vials with 1 gram, 2 grams or 5
grams net weight per unit, 12 vials per display box. Organoleptic,
Physical, Chemical & Microbiological Characteristics: Appearance: Dried dark red filaments, with a small percentage of yellow or white stamens and styles. Aroma & flavor: Characteristic of the product, aromatic. Size of filaments: 15 - 40 mm in length Moisture: < 12.0 % Ash Content: < 8.0 % Acid Insoluble Ash: < 1.0 % Extraneous Matter: < 0.5 % Product is free of all pathogens. |
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Importers
and Foodservice Distributors interested in prices for bulk purchasing of our Saffron
Items please contact us! We'll be happy to quote current prices and
provide samples and specification sheets any time. Available
Items: 10110
12/ 1 gram Net Wt (10 x 12 per MCTN) 10140
1 oz Net Wt (28.4 g)
Cello-wrapped Tin 10148
Bulk 1 lb Net Wt
Cello-wrapped Tin 10206
Bulk 1 lb Net Wt Sierra
Saffron Powder Tin Contact Information: Aspen Business Park |
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