How to Use Saffron

First off, you should know that saffron above all else is the world's most expensive spice. In each flower there are only 3 saffron threads, and when you think that the only way to extract them is still by humans you can see how the price is jacked up so far. Especially when you think that it takes near 13,000 threads to weigh just one ounce!

Purchasing the Best Saffron

There are two methods to purchasing saffron, in its natural form, or in a powdered form. However I'd purchase the latter option with extreme caution as it is often cut with less expensive spices such as turmeric or paprika. The whole threads should have a bright red or deep orange color to them, with the very tips being a lighter orange color if they are of high quality.

With either one of these the best way to store them for use is in a dark cool place, like most spices, and will slowly lose its flavor but will not ever become unusable.

How to Use Saffron

Saffron has been an important spice ever since the Romans started cultivating it for use in things such as fragrances, soaps, and above all for cooking. Now it is known to be a staple in certain traditional dishes such as paella or bouillabaisse, and an excellent and uniquely flavored spice to add to anything.

The number one rule to stick to when cooking with saffron is to not use excessive amounts. To put this in perspective 1/2 tsp would be enough for a paella dish for 6 people. When used excessively it takes on a metallic medicinal flavoring.

Many recipes call for different uses of saffron, however below are some of the most common ones.

The most commonly seen method is soaking the threads in a liquid, be it broth or water, and then using this liquid to place directly into the dish. Another is to crush the threads before use and then add them to the broth. As I'm sure you could have guessed, most uses include soaking the saffron in water with applied heat, which is what allows the essence to fully shine.

For the best extraction of flavor from the saffron the preferred method is to add roughly three tsp of liquid for every tsp of saffron and let the threads soak for two hours which will expand the saffron for later use. But as always if you're following a recipe the use might be slightly different.

Variations of Saffron

Spanish saffron is highly regarded as the best saffron produced in the world, with the highest quality being "Mancha" which refers to its deep red coloring. Other lower quality saffron's will have a yellower color meaning more waste which does nothing but add weight to your purchase.

But as always, it's all about experimenting and finding out the best way you like to use all these spices.