Horváth Rozi Ground Safflower

Ground saffron szeklice

Saffron szeklice (also known as wild saffron) has been known to Hungarian cuisine for a long time due to its beautiful colour and pleasant aroma. The dried stigmas of the orange-flowered plant, which is often found in gardens around the house, are used as a spice.

Suggested use

You can cook particularly delicious and beautifully coloured broths and sauces with saffron szeklice. Excellent for flavouring and colouring pasta dishes and rice dishes - especially rice meat, risotto, paella. Thanks to its ground form, the aroma and colouring agents of saffron szeklice dissolve even more easily during cooking.

Yellow pea cream soup

Ingredients:

• 25 dkg yellow peas
• 1 head of red onion
• 2 cloves of garlic
• 2 tbsp olive oil
• salt
• pepper
• 1 tsp Horváth Rozi ground saffron szeklice
• 1.5 litres of vegetable stock
• 1 dl cream
• 1 tsp white wine vinegar

Preparation:

1. Sauté the onion in the oil until soft, then add the garlic and yellow peas. Mix thoroughly, add the spices, then pour in the vegetable stock.
2. Cook for 15-20 minutes, until the peas are soft. Then blend until smooth with a hand blender, add the cream and white wine vinegar. Can be consumed hot or cold.

Tip: Garnish with a few drops of olive oil and fresh coriander when serving.

Producer information

Horváth Rozi products offer a wide range of spices to their consumers. They can take your imagination from the spices needed for Hungarian dishes to the flavours of the Far East.

Storage

Store in a dry, cool place.

Distributor

Kotányi Hungária Kft.
2045 Törökbálint
Tópark u. 6.

Product information

The information provided here on the products is for preliminary information only, after receiving the product you will receive final information based on the label of the product.