Silk Road Saffron is a women-owned and operated farm offering Super High Negin Grade A Stigma that has a beautiful natural aroma. Our saffron is perfect for all of your cooking needs. What is the difference between our saffron and others? Simply, it is our desire to help women in our region and bring you the worlds best. Silk Road Saffron is carefully handpicked from the beautiful crocus flower (crocus sativus). Literally, the three tiny and fragile stigmas are plucked by hand with tweezers by local women, then we dry the stems over heat and pack them. Silk Road Saffron grows our own saffron, while many competitors source their saffron. All of our saffron is packaged in California in glass bottles to preserve and keep the saffron fresh, we do not use metal or plastic.
Why do you want to cook with Saffron? Saffron is rare and considered to be the world’s most expensive spice, that is why you only use a pinch. It takes 75,000 flowers to produce 1 pound of saffron. Sought for because of it’s delicate earthy taste, great in paella and bouillabaisse, but it also contains crocin, safranal and picrocrocin – three compounds which are responsible for imparting the beautiful golden red color and distinctive aroma. This precious spice is also high in elements such as copper, magnesium, potassium, manganese, selenium, calcium, zinc, and iron.
Safron Lentil Soup
- 2 cups yellow lentil peas
- 1 pinch Silk Road Saffron
- 1 teaspoon fresh chopped garlic
- 1/2 cup olive oil
- 1 teaspoon fresh chopped ginger
- 2 tablespoon fresh chopped cilantro
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon cayenne pepper (or to taste)
- 2 1/2 quarts water
- 2 large tomatos
- 1 medium yellow onion
Wash and rinse yellow lentils with warm water. Then in a pot sauté the onion with oil until caramelized, then stir in garlic followed by remaining ingredients add the lentils. Cook until the lentils are very tender and become a liquid consistency.