Persian Saffron

Name: Persian Saffron
Brand: TERRE EXOTIQUE
SKU: TEFR015
Price: 18.50 GBP
Availability: InStock

£18.50

Net: 1g Iran

Grade 1 saffron pistils (ISO 3632) — deep red, hand-picked threads with minimal yellow or white parts. Sweet, floral, and earthy with an intense golden colour. A pinch transforms rice, seafood, stews, and baking.

Persian Saffron

£18.50

Saffron is the dried stigma of the Crocus sativus flower. Each bloom produces just three crimson threads, and each must be picked by hand during a flowering window of only two to three weeks. It is the most labour-intensive spice in the world, and the most expensive — but a very small amount goes a long way. This saffron is classified Grade 1 under ISO 3632 standards, the highest grade available, with deep red stigmas and minimal yellow or white parts. That grading reflects potency: the deeper the red, the higher the concentration of crocin (colour), picrocrocin (flavour), and safranal (aroma).

The flavour is unlike any other spice — sweet, floral, and gently earthy with a faintly honeyed, almost hay-like aroma. Its primary role in cooking is twofold: it delivers that distinctive golden-ochre colour and an aromatic depth that cannot be replicated by turmeric or any substitute. A small pinch is enough for a risotto, paella, bouillabaisse, or a pot of Persian rice. It is equally at home in baking — saffron buns, cakes, and biscuits — and in desserts such as ice cream, panna cotta, and custard. Saffron also works well in warm drinks, steeped in milk or broth.

Producer: Hand-picked and graded to ISO 3632 Grade 1 standard. A good harvest from a single grower may yield as little as 500g in a year.

Ingredients: Saffron (Crocus sativus)

Storage: Ambient. Store in a cool, dry place away from direct sunlight.

Net: 1g

For the best release of flavour and colour, lightly toast the saffron threads in a dry pan for 10–15 seconds, then gently crush them between your fingers or with a pestle. Soak the crushed threads in a small amount of warm water, stock, or milk for at least 10 minutes before adding to your dish. This blooming step draws out the colour and aroma far more effectively than adding dry threads directly to the pot.

For rice dishes — paella, risotto, biryani, or Persian rice — add the bloomed saffron and its soaking liquid to the cooking stock. The grains absorb the colour and flavour as they cook.

For stews and soups — bouillabaisse, tagine, or fish chowder — stir in the bloomed saffron towards the end of cooking to preserve the aroma.

For baking — saffron buns, cakes, or biscuits — dissolve the crushed threads in a tablespoon of warm milk and add to the batter or dough.

For desserts — ice cream, panna cotta, custard — steep the threads in the warm cream or milk base before churning or setting.

A little goes a long way. For most dishes, a generous pinch (roughly 10–15 threads) is sufficient for 4 servings. Overuse can make a dish bitter.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Saffron is the dried stigma of the Crocus sativus flower. Each bloom produces just three crimson threads, and each must be picked by hand during a flowering window of only two to three weeks. It is the most labour-intensive spice in the world, and the most expensive — but a very small amount goes a long way. This saffron is classified Grade 1 under ISO 3632 standards, the highest grade available, with deep red stigmas and minimal yellow or white parts. That grading reflects potency: the deeper the red, the higher the concentration of crocin (colour), picrocrocin (flavour), and safranal (aroma).

The flavour is unlike any other spice — sweet, floral, and gently earthy with a faintly honeyed, almost hay-like aroma. Its primary role in cooking is twofold: it delivers that distinctive golden-ochre colour and an aromatic depth that cannot be replicated by turmeric or any substitute. A small pinch is enough for a risotto, paella, bouillabaisse, or a pot of Persian rice. It is equally at home in baking — saffron buns, cakes, and biscuits — and in desserts such as ice cream, panna cotta, and custard. Saffron also works well in warm drinks, steeped in milk or broth.