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La Mancha Saffron | History | Gastronomy | Source of Good Health |
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Gastronomy La Mancha Saffron with Designation of Origin is characterised by its high colouring capacity (it must be noted that our Technical Quality Specification requires a minimum colouring capacity of 200 units), has a strong and exotic aroma, as well as a slightly bitter taste. These characteristics make it a magnificent seasoning capable of transmitting deep aromas, being an irreplaceable spice in many Spanish recipes, above all in La Mancha cuisine, from the Middle Ages through to current times. It is advisable to acquire it in strands; however, the method for using it is to take the strands, grind them with the help of a mortar and dilute them in cooking stock some 10 to 15 minutes prior to completing the cooking process. Select cuisines, above all the Mediterranean, continue to use saffron in a wide range of dishes, in rice dishes (paella), meat, fowl, fish, casseroles, eggs, salad dressings, stock, soups, sauces, fillings, pastas, shellfish and even in the preparation of sweets, ice-creams, syrups and liqueurs. THE BEST COOKING RECIPES USING “LA MANCHA SAFFRON D.O.” SOUPS AND SHELLFISH
RICE
FISH
MEAT
VARIOUS
STUFFED SAFFRON EGGS
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