Saffron is a yellow-orange spice produced by drying parts of the perennial autumn crocus flower. It has a bitter-sweet taste and adds bold color to dishes. Saffron is one of the most expensive spices. You can use it in a variety of dishes, ranging from sweet to savory. When purchasing saffron, look for stock that is bright crimson red in color and avoid saffron that is dull red, which is most likely old stock.
Step 1
Soak fresh saffron threads in 1 cup white vinegar. Add 1 tsp. each of thyme, garlic, rosemary and pepper for extra flavor. Add this infusion to already prepared dishes, such as salads, rice or fish dishes.
Step 2
Steep 1 part saffron to 2 parts liquid, such as chicken broth or water, for at least 20 minutes. This releases the chemicals responsible for the strong aroma and flavor that saffron is famous for. Add this mixture to your recipes, especially recipes requiring sauteing.
Step 3
Grind each batch in 1/2 oz. portions with a mortar and pestle for recipes requiring saffron powder. Add a pinch of granulated sugar to grind a superfine powder of saffron. The sugar creates the friction to produce a superfine powder.
Step 4
Use only a pinch of powdered saffron when using in stews or soups. Saffron flavor grows stronger on the second day and a little goes a long way. Saffron complements tomato-based dishes, such as paella and spaghetti sauce.
Step 5
Add a pinch of saffron powder to homemade breads and cakes for a subtle, but appealing color and flavor to your baked goods.
Tips and Warnings
- Always store saffron in an airtight container in a cool and dark place. Saffron can least for up to three years when stored properly. Avoid using wooden utensils, which can absorb saffron easily.
Things You'll Need
- Mortar and pestle
- Broth
- Spices
References
- "The Encyclopedia of Healing Foods"; Michael T. Murray, Joseph Pizzorno, Lara Pizzorno; 2005
- "The Secrets of Saffron: The Vagabond Life of the World's Most Seductive Spice"; Pat Willard; 2002
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