Saffron and salt

100g - FA34

$18.99

A lovely shade of orange, this blend of large grains of salt and saffron threads features the slightly bitter taste of this precious spice, enhanced with a hint of turmeric.

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Description

A lovely shade of orange, this blend of large grains of salt and saffron threads features the slightly bitter taste of this precious spice, enhanced with a hint of turmeric.

Uses

Sprinkle our saffron salt over your risottos, paellas and fish soups. It is also delicious with mussels and other seafood.

Distinctives attributes

Our salt is sourced from the Trapani and Paceco nature reserve in Sicily, an area comprising nearly 1,000 hectares, home to salt flats for many centuries. Today, the salt is still harvested partly by hand, following an ancient method, and crushed using wind energy, thanks to the many windmills still standing. 

Artisan

The De Laurentiis family owns an artisanal business in the Abruzzo mountain region. For two generations, it has been drawing on traditional ingredients and know-how to offer products with an authentically Italian taste. The family grows organic tomatoes, saffron and other seasonings on its own plots of land, and turns them into sauces and condiments thanks to a veritable regiment of cooks who busily tend the ovens.

Origin

Trapani, Sicily, Italy.

History and anecdotes

Saffron comes from the stigma of crocus flowers. About 150 flowers are needed to make just one gram of the spice. It is an important ingredient in traditional recipes from Italy's Abruzzo region. The crop was at the heart of the region's economy in the Middle Ages and is now making a comeback.

Ingredients

Whole sea salt from Trapani (Sicily, Italy), saffron 1%, turmeric.

Artisan

De Laurentiis Family

The De Laurentiis family owns an artisanal business in the Abruzzo mountain region. For two generations, it has been drawing on traditional ingredients and know-how to offer products with an authentically Italian taste. The family grows organic tomatoes, saffron and other seasonings on its own plots of land, and turns them into sauces and condiments thanks to a veritable regiment of cooks who busily tend the ovens.

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