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The world's first smoked saffron! This amazing saffron is grown by Dr Sally Francis of Norfolk Saffron at Burnham Market in Norfolk and smoked through her secret two-step process.
Norfolk Saffron's unique Smoked Saffron imparts a wonderful smoky-saffron flavour to savoury dishes.
This Smoked Saffron is made from Norfolk's Saffron's delicious pure saffron threads using a secret two-step process. First it's exposed to smoke from oak sawdust for an optimised time period in a traditional smokehouse, and second, Norfolk Saffron give it their essential post-smoking treatment.
Smoked saffron combines saffron's wonderful flavour and aroma with the richness of natural smoke. The threads are slightly darker than natural saffron.
Norfolk Saffron's super strength smoked saffron is amazing in sweet and savoury dishes. As a category I saffron, it goes much further than you might expect,. One jar will make 12 portions of saffron risotto.
This saffron was harvested in October / November 2019 and has a colouring strength of 277.9 (category I), measured under the international ISO 3632 standard. Only the finest saffron samples in the world achieve category I with a colouring strength over 250, indicating high levels of crocin, picrocrocin and safranal, and so high colouring potential and strength of flavour.
Take the required amount of saffron (see below), crumble or grind it and then infuse it in a liquid suitable for your recipe (water, stock or milk) for at least 20 mins, or overnight. This is important to get the maximum colour, flavour and aroma from the saffron. Add the saffron infusion into your recipe.
Saffron quantities for cooking are measured in grams, pinches, or numbers of threads. Assuming you don't have laboratory scales in your kitchen, by far the best way to get accurate results is to count of the number of threads required.
A saffron flower contains three joined threads, but for our advice below, quantities refer to single separated threads. A 0.3g jar of Norfolk Saffron typically contains over 100 threads.
Here are Norfolk Saffron's suggestions for cooking with their saffron*:
* These guidelines have been developed with Norfolk Saffron. Larger quantities will be required if weaker alternative brands are used.
Suitable for vegans and vegetarians
These aromatic coriander seeds are grown at on the Cinder Hill Estate at Horsted Keynes in West Sussex.
Grown primarily as a botanical for distillers, this British-grown coriander seed is of exceptional quality with a high oil content and superb citrus aroma.
The seeds make a delicate but flavoursome seasoning for curries, dal, soups and other dishes. For maximum flavour gently toast the seeds in a dry pan before using whole, crushed or freshly ground.View full product details
|Pure water slowly smoked over oak chippings to produce a distinctive and powerful source of smoky flavour for savoury dishes.|
Halen Môn, producers of fine pure sea salt, have turned their hand to smoking, capturing the evocative flavour and aroma of smouldering oak chips in this unusual and exceptional condiment, created at the request of Heston Blumenthal.
Adds a savoury depth of flavour to almost any dish, including stocks, soups and pulses. Makes beautiful risotto and mashed potatoes. Gives a nice edge to whisky and cocktails.
Ed Smith, chef and food writer of Rocket & Squash, says "This smoked water has become as useful and legitimate an addition to my larder as the likes of Worcestershire sauce, Tabasco, toasted sesame oil and fish sauce."
Add to soups and casseroles for a rich, smoky depth or be more adventurous and add a few drops when freezing ice cubes for cocktails
Water, Smoke from Oak Chippings
Suitable for vegans and vegetarians
Approved organic by the Soil Association
Protected Designation of Origin