Saffron Kashmiri Whole Stigma

Saffron Kashmiri Whole StigmaThe world's most expensive spice, Saffron is the stigma that is plucked from a low growing, purple flowered crocus. These stigmas have a strong colour, woody aroma and astringent flavour. They are used to colour and flavour rice dishes such as paella and biryani. Use between eight and twelve stigmas to colour one cup of rice. Soak the stigmas in warm water for about fifteen minutes before adding the coloured water, with the Saffron threads to a dish.

These little moulds are for making canelés

The screw lid fulfills 2 roles: it holds the sealing cap in place during heat processing and once the jar has been opened

The Lorenzo No5 Extra Virgin Olive Oil is made from carefully selected fruits of a single olive variety – 100% Nocellara del Belice

The tripod can be set-up on any outdoor surface

Also available in 7" and 8" sizes

Due to its narrowness and length

Katsuoboshi (along with Kombu) is an essential ingredient for making Dashi (stock)

so less irrigation is needed

Oak ageing also imparts subtle nuances from the wood

It is galvanised and powder coated for protection from corrosion

clay and paint

including supporting heart health and reducing inflammation