{"id":43060,"date":"2023-10-12T12:21:53","date_gmt":"2023-10-12T10:21:53","guid":{"rendered":"https:\/\/horecamagazine.be\/niida-saffraan\/"},"modified":"2023-10-31T13:59:03","modified_gmt":"2023-10-31T12:59:03","slug":"niida-saffraan","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/niida-saffraan\/","title":{"rendered":"Niida-Saffraan"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#491769″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Niida-Saffraan elu meilleur safran du monde pour la quatrieme fois<\/h4>\n

Le safran est parfois appel\u00e9 l\u2019or rouge ou le joyau de la gastronomie… Hamid Hisari, qui a fui l\u2019Afghanistan il y a 16 ans pour des raisons politiques, importe du safran afghan de la plus haute qualit\u00e9 par le biais de sa soci\u00e9t\u00e9 Niida-Saffraan, bas\u00e9e \u00e0 Ostende. \u00ab Notre objectif est de devenir la r\u00e9f\u00e9rence incontest\u00e9e du safran de la meilleure qualit\u00e9 en Belgique, puis dans le Benelux, en \u00e9tant reconnu par les plus grands noms de la gastronomie belge, d\u00e9clare Hamid Hisari. Et ce, en mettant l\u2019accent sur la qualit\u00e9, l\u2019authenticit\u00e9 et la durabilit\u00e9. \u00bb<\/strong><\/p>\n

L\u2019histoire de Hamid Hisari, qui parle par ailleurs un n\u00e9erlandais presque parfait, est celle de milliers de r\u00e9fugi\u00e9s afghans qui ont d\u00fb fuir leur pays d\u00e9chir\u00e9 par la guerre pour trouver asile en Europe.<\/p>\n

\u00ab\u00a0Je suis arriv\u00e9 ici apr\u00e8s avoir v\u00e9cu dans des conditions mis\u00e9rables dans mon pays, mais j\u2019ai eu la chance d\u2019\u00eatre accueilli par des personnes au grand c\u0153ur qui se sont occup\u00e9es de moi\u00a0\u00bb, explique-t-il.<\/p>\n

Jusqu\u2019\u00e0 ce qu\u2019avec sa femme Ihcene, l\u2019id\u00e9e lui vienne, de commencer \u00e0 importer du safran de haute qualit\u00e9 d\u2019Afghanistan. Par la suite, et apr\u00e8s une p\u00e9riode d\u2019int\u00e9gration assez rapide dans notre pays, il s\u2019est engag\u00e9 dans un programme de coaching de Flanders Investment and Trade, et a \u00e9galement \u00e9t\u00e9 actif dans plusieurs organisations sociales dans notre pays. Par le pass\u00e9, en Afghanistan, il avait \u00e9galement travaill\u00e9 pour plusieurs organisations internationales.<\/p>\n

Quant au safran afghan, il a \u00e9t\u00e9 d\u00e9sign\u00e9 meilleur safran du monde pour la quatri\u00e8me fois cons\u00e9cutive par l\u2019Institut International du Go\u00fbt et de la Qualit\u00e9 de Bruxelles. C\u2019est dans le laboratoire d\u2019Eurofins que le Niida-Saffraan a \u00e9t\u00e9 test\u00e9 et class\u00e9 dans la cat\u00e9gorie 1. Cette certification est la garantie d\u2019une haute qualit\u00e9 et de la richesse des ingr\u00e9dients actifs.<\/p>\n

\u00ab\u00a0Ce projet comporte \u00e9galement un aspect social, explique-t-il, car une partie des recettes permet de soutenir les orphelins et les \u00e9coli\u00e8res en Afghanistan. Certainement dans les circonstances actuelles, ils en ont (plus que) besoin.\u00a0\u00bb<\/p>\n

Le safran pur d\u2019Afghanistan provient d\u2019un m\u00e9lange unique de terre, d\u2019eau et de soleil. La richesse et la fertilit\u00e9 du sol, la puret\u00e9 de l\u2019eau contenant beaucoup de min\u00e9raux, un climat aride et un ensoleillement abondant permettent de produire le meilleur safran du monde.<\/p>\n

Le safran est issu du Crocus Sativus ou crocus \u00e0 safran, une fleur rare qui fleurit \u00e0 l\u2019automne. Les pistils doivent ensuite \u00eatre arrach\u00e9s pour s\u00e9cher au soleil. Ce travail doit \u00eatre effectu\u00e9 manuellement, au lever du soleil, lorsqu\u2019ils sortent \u00e0 peine de terre et avant qu\u2019ils ne fleurissent. Chaque fleur produit trois \u00e9tamines. Pour obtenir 1 kilo de safran, il faut environ 200.000 fleurs de crocus. Il s\u2019agit donc d\u2019un travail \u00e0 la fois \u00e9nergivore et chronophage.<\/p>\n

\u00ab\u00a0Nous l\u2019importons en vrac, en provenance de nos agriculteurs biologiques afghans des plateaux montagneux, puis nous le conditionnons individuellement dans d\u2019\u00e9l\u00e9gantes bouteilles d\u2019une contenance minimale de 1g. Pour r\u00e9pondre \u00e0 la demande des professionnels, nous avons \u00e9galement con\u00e7u nos propres bocaux design de plus grande\u00a0contenance.<\/p>\n

Ce safran est aussi exclusivement cultiv\u00e9 par des femmes. Elles doivent pour cela faire face \u00e0 des conditions de travail difficiles.\u00a0\u00bb<\/p>\n

\"\"<\/p>\n

Niida-saffraan sous trois formes<\/b><\/span><\/h4>\n

Actuellement, le Niida Saffraan est commercialis\u00e9 sous trois formes. La premi\u00e8re est le safran afghan le plus pur, 100 % naturel, qui a d\u00e9j\u00e0 \u00e9t\u00e9 r\u00e9compens\u00e9 \u00e0 quatre reprises. Il ne contient ni ar\u00f4me, ni colorant, ni additif.<\/p>\n

Le deuxi\u00e8me produit est un miel d\u2019acacia biologique du Pi\u00e9mont italien, enrichi de pistils de safran pour en renforcer la saveur. \u00ab\u00a0Nous avons s\u00e9lectionn\u00e9 un miel d\u2019acacia biologique du Pi\u00e9mont en raison de sa haute valeur nutritionnelle\u00a0\u00bb, explique Hamid Hisari.<\/p>\n

Le troisi\u00e8me produit est de la Fleur de Sel, r\u00e9colt\u00e9e au c\u0153ur des marais salants de la Camargue fran\u00e7aise et agr\u00e9ment\u00e9e de safran. \u00ab\u00a0Il s\u2019agit d\u2019un sel non raffin\u00e9, non trait\u00e9, exempt d\u2019additifs et 100% naturel.\u00a0\u00bb<\/p>\n

En outre, le safran pur est l\u2019une des plantes les plus th\u00e9rapeutiques qui soient. Le safran est, en effet, riche en antioxydants en plus de poss\u00e9der des propri\u00e9t\u00e9s antivirales, anti-inflammatoires, antibact\u00e9riennes et pr\u00e9ventives du cancer. Le safran est un excellent stimulant pour l\u2019ensemble du syst\u00e8me digestif. Il est \u00e9galement utilis\u00e9 comme antid\u00e9presseur et anti-stress. L\u2019utilisation du safran permet \u00e9galement de lutter contre les petits maux de l\u2019hiver, car c\u2019est un tr\u00e8s bon stimulant du syst\u00e8me immunitaire. Enfin, il a un effet b\u00e9n\u00e9fique sur les glandes surr\u00e9nales (glandes \u00e9nerg\u00e9tiques par excellence) qui aident \u00e0 r\u00e9tablir l\u2019\u00e9quilibre \u00e9nerg\u00e9tique de l\u2019organisme en favorisant la production d\u2019hormones importantes.<\/p>\n

Saviez-vous que\u00a0: le safran doit \u00eatre ajout\u00e9 \u00e0 de l\u2019eau non bouillante pour \u00e9viter d\u2019annuler ses propri\u00e9t\u00e9s m\u00e9dicinales.<\/p>\n

\"\"<\/p>\n

Le safran en cuisine<\/b><\/span><\/h4>\n

Dans les cuisines afghane et persane, le safran est utilis\u00e9 quotidiennement, comme dans le th\u00e9 et le riz, bien s\u00fbr. Il est \u00e9galement couramment utilis\u00e9 dans la paella, les sauces, les soupes, les poissons et les viandes, et convient \u00e9galement \u00e0 certaines pr\u00e9parations de desserts. Associ\u00e9 au miel et au citron, le safran est \u00e9galement un bon ingr\u00e9dient pour la pr\u00e9paration d\u2019un mocktail haut de gamme.<\/p>\n

\u00ab\u00a0Pour enrichir des plats sucr\u00e9s ou sal\u00e9s, comptez 3 pistils par personne \u00e0 tremper dans un peu d\u2019eau chaude pendant 20 minutes. Vous pouvez ensuite utiliser cette eau pour ajouter une touche gastronomique \u00e0 vos soupes, plats de poisson ou desserts fruit\u00e9s.\u00a0\u00bb<\/span><\/p>\n

\"\"<\/p>\n

Qu\u2019est-ce qui rend le safran de Niida-Saffraan si particulier\u00a0?<\/span><\/strong><\/em><\/p>\n

\u00ab\u00a0Notre safran est certifi\u00e9, explique Hamid Hasari, ce qui en garantit la qualit\u00e9 et incite d\u00e8s lors notamment les grands chefs \u00e0 l\u2019utiliser. Mais nous visons \u00e9galement les \u00e9piceries fines, les magasins bio, les soci\u00e9t\u00e9s de catering haut de gamme, les soci\u00e9t\u00e9s de cuisiniers amateurs \u00e0 la recherche d\u2019un produit original et les personnes qui souhaitent un cadeau promotionnel hors du commun. Le safran pur doit \u00eatre infus\u00e9 dans de l\u2019eau chaude pendant 20 minutes pour en lib\u00e9rer la saveur. Vous pouvez ensuite ajouter cette infusion \u00e0 vos plats tels que le risotto, le riz au lait, etc.\u00a0\u00bb<\/p>\n

Anthony Lams, Ma\u00eetre Massepain \u00e0 Bredene, a quant \u00e0 lui d\u00e9velopp\u00e9 une praline \u00e0 base de Niida Saffraan, et ce en collaboration avec son jeune chef Dario Delhaise. Il existe deux variantes de la praline, \u00e0 savoir au chocolat au lait et au chocolat noir.<\/p>\n

\u00ab\u00a0Pour cette praline au safran, nous utilisons \u00e0 100 % les fils de Niida Saffraan, ce qui donne un d\u00e9licieux cr\u00e9meux, explique Anthony Lams. Le fait que nous travaillions avec du chocolat de marque Callebaut de haute qualit\u00e9 conf\u00e8re \u00e9galement \u00e0 la praline une touche belge.\u00a0\u00bb<\/p>\n

Hamid Hisari, quant \u00e0 lui, s\u2019est \u00e9galement associ\u00e9 \u00e0 la cha\u00eene de magasins Biovita, pionnier et pr\u00e9curseur en mati\u00e8re de magasins d\u2019aliments naturels et de biosupermarch\u00e9s depuis 1988. Vous y trouverez les produits les plus r\u00e9cents en mati\u00e8re d\u2019alimentation et de lifestyle pour une vie saine, durable et de qualit\u00e9. D\u00e9sormais, tous les produits Niida-Saffraan seront donc \u00e9galement disponibles dans les magasins Biovita d\u2019Ostende, de Bruges St. Andries, de Bruges St. Kruis et de Roulers.<\/p>\n

Une collaboration a de m\u00eame \u00e9t\u00e9 \u00e9tablie avec le domaine historique des Adornes, un site touristique embl\u00e9matique et un joyau cach\u00e9 au c\u0153ur de Bruges, situ\u00e9 \u00e0 l\u2019ombre de la chapelle de J\u00e9rusalem et accueillant r\u00e9guli\u00e8rement des expositions.<\/p>\n

[ Danny Verheyden ]<\/p>\n

\u00a0<\/p>\n

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Niida-Saffraan<\/b><\/span><\/h4>\n

Hendrik Conscienceplein 14,
8400 Oostende
care@niida-saffraan.be<\/a>
gsm 0469 10 74 44
www.niida-saffraan.be<\/a><\/p>\n

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Niida-Saffraan elu meilleur safran du monde pour la quatrieme fois Le safran est parfois appel\u00e9 l\u2019or rouge ou le joyau de la gastronomie… Hamid Hisari, qui a fui l\u2019Afghanistan il y a 16 ans pour des raisons politiques, importe du safran afghan de la plus haute qualit\u00e9 par le biais de sa soci\u00e9t\u00e9 Niida-Saffraan, bas\u00e9e […]<\/p>\n","protected":false},"author":5,"featured_media":43033,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[95],"tags":[],"class_list":["post-43060","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metier","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nNiida-Saffraan | Horeca 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