Get the Most Out of Your Saffron

Saffron is a beautiful product, so you want to get the most out of it. That’s why we’ll tell you how to make sure you have the real deal at home and how to bring out its flavor best.

Saffron isn’t eaten as a standalone ingredient; it’s a spice with a distinctive bittersweet flavor and an intense aroma. Unfortunately, there are many imitations. Safflower and turmeric, in particular, are common fakes. These are the things to look out for:

• Saffron leaves a yellow glow on your fingers.
• Choose threads rather than powder; there’s a lot of fraud involving powders.
• Good saffron doesn’t come cheap.
• In water, the threads remain red while the water turns yellow.
• The strands are frayed on one side, namely the side from which they were removed from the crocus stigma.

Cooking with saffron

Saffron is delicious in both sweet and savory dishes. Its flavor is unique and not easily forgotten. Soak the threads in water, cream, or stock for half an hour before use. This allows the saffron to release its flavor and aroma most effectively. You can also grind the threads into a fine powder using a mortar and pestle. For this, it’s important to dry them first, for example on a spoon held above the stove.

This is the ultimate recipe for Risotto alla Milanese

Because of its labor-intensive production process – 150 saffron crocuses are needed for 1 gram of product – saffron is quite expensive. Don’t let the price tag put you off, because you only use a small amount per dish and it keeps well for months. So invest in good saffron and you can enjoy it for a long time. Feel like cooking with saffron? Try this saffron risotto, pumpkin soup with saffron, or Cornish saffron bread.