The steeping method, the right amount and the right timing to release saffron's full colour and aroma.
Throwing saffron straight into a dish uses only part of its potential. A few simple steps release its full colour and aroma.
Steeping: the most important step
Soak the threads in a few tablespoons of warm water, milk or stock for 15–20 minutes. When the liquid turns golden, your saffron is ready. Avoid boiling water.
Grinding
Grinding the threads in a mortar with a pinch of sugar or salt and then soaking them in a little warm liquid releases the colour faster. This works especially well for baking and desserts.
How much?
Saffron is very potent. A pinch is usually enough for a dish for four. Too much can give a bitter, medicinal taste, so start small.
When to add it
Add the steeped saffron with its liquid midway through or towards the end of cooking. Long frying at high heat can reduce the aroma.
Dishes that suit saffron
- Rice, risotto and paella
- Zerde and milk puddings
- Seafood and chicken dishes
- Soups and sauces
- Cakes, buns and breads
Find recipe ideas on our Recipes and Usage Tips page.
