Saffron is a spice derived from the yellow and orange stigmas of a small purple crocus. Each flower grows three stigmas, of which it takes around 14,000 to create just a single ounce of the culinary herb. The most expensive herb and possibly the most exotic, the saffron stigmas must be hand picked for the tiny threads found inside.
Instructions
1. Purchase saffron threads for cooking whenever possible, as the powdered spice quickly loses its flavor. While threads are generally more expensive than powders, they will pay off in the long run, as they stay fresh far longer. Choose pure saffron threads, the brighter red the better.
2. Store saffron threads in an airtight container in a cool, dark place and they will retain their flavor for years. Just remember that saffron absorbs flavors of other foods quickly, so take caution when transferring to a new container or storing it with other cooking spices.
3. Steep saffron in water or broth before adding it to your foods, as heat is required to release the full flavor. Add 1 part saffron threads to 3 parts of boiling broth or water and cover, soaking for 2 to 12 hours. In this time, the threads, which expand greatly, and liquid can be added to your recipes.
4. Prepare saffron when in a rush by adding 1 part saffron threads to 5 parts of your chosen liquid, and soak for about 20 minutes. Use a spoon or mortar and pestle to create a paste from the threads, and then add the paste to foods.
5. Add saffron to seafood dishes, rice, beef, tomato sauces and even bread for both added color and an exotic flavor.
6. Soak saffron threads in a bottle of vinegar with garlic and thyme, and store in the refrigerator. Use the vinegar when cooking fish, vegetables or rice or mix it into salad dressings.
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