Covering letter to a delivery in December 2022:
Hello CrowdFarmer,
There is only one thing that we enjoy more than working outdoors, it is that of sharing with you what nature provides. This is why we are so excited about you holding in your hands the saffron that we care so much for.
The process for obtaining the spice is completely manual and traditional, and we carry on with it in the same manner as our ancestors, not using chemicals of any kind. This 2021 we have had a cold winter with storms which have frozen our fields for several days. While it has not been a particularly very dry year, the flowering level has been relatively low, which has significantly reduced our production capacity. This is almost certainly due to the high temperatures in October. Summers are becoming increasingly longer and when the flower differentiation takes place the plant requires it to be colder than it did at the beginning of this season.
Even so, we are very pleased with the quality which has been obtained with this harvest. You are now in possession of a very intense spice. Your CARMÍN saffron is bright red in colour and gives off an intense floral aroma. It is recommended to crush only 6 or 7 strands for each serving. Directly add the saffron to the stew during the final 8 or 10 minutes of cooking or previously making an infusion. (Add the required crushed saffron into 200ml of warm water, and let brew while preparing the remaining ingredients. Add the infusion to the stew). Do not limit its use to savoury dishes only. Try your hand at using saffron in sweets, in drinking chocolate or add 2 or 3 strands to your coffee or infusion. Remember: always crushed! Your saffron is dried so as to preserve its qualities, therefore you will be able do so without any difficulty at all. It can be crushed using a mortar or non-stick parchment paper.
In addition to its colour, saffron has a very pleasant aroma and flavour. One of its characteristics that we especially like is that it is a very interesting flavour enhancer, imbuing a veritable special touch to the remaining ingredients. We recommend that you try it with pasta, soups or creams.
Saffron can be preserved for an extended period of time (3 years) although it will gradually lose its properties. Keep it in a cool dry place at no more than 25ºC. We recommend using an opaque glass jar with an airtight lid. If you do not have such jar, it can equally be preserved in the tin that you received.
We are very excited to share with you a tiny piece of our culture, we hope that you enjoy it!
Carlos Fernández
Be the first to comment