Saffron is harvested from the flowers of Crocus sativus which are picked individually by hand, then dried and sold. Saffron is the most expensive spice in the world and is sold by weight. You can add a little saffron to dishes to give it a rich, tangy flavour. Saffron also offers a variety of health and beauty benefits, but so far the evidence is largely unconfirmed.
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Part 1 of 4: Buying Saffron
Step 1. Know the flavor you are going to get
Saffron has a sharp, musty taste, with a hint of a sweet floral scent. However, if used in excess, the taste quickly becomes bitter.
Step 2. The red saffron color will not change if you dip it in water or milk
- Saffron has a flavor profile similar to vanilla: sweet with a hint of musk. These two spices usually go well together, but are not so similar that they are not enough to replace each other.
- Turmeric and safflower are often used instead of saffron to give foods a similar yellow color, but the flavors of each spice are very different.
Step 3. Get quality for the price
Harvesting saffron takes a lot of time and effort. So, if you want high-quality saffron, be prepared to spend a lot of money.
- Check saffron before buying it. Good quality saffron consists of fine filaments of equal size, dark red in color with orange tendrils at one end and trumpet-shaped at the other. If the tendrils are yellow, chances are the saffron is real, but of inferior quality.
- In addition, a stronger aroma is also an indication of a stronger and more delicious taste.
- In comparison, fake saffron is usually in the form of irregular filaments with loose tendrils, mixed with pieces of bark. The aroma is not too strong and usually resembles bark.
Step 4. Buy saffron that is whole instead of powdered
Simply put, whole saffron has a stronger taste than powdered saffron. Powdered saffron can be an alternative if you can't find whole saffron or if it's too expensive.
If you decide to buy powdered saffron, look for a reputable spice seller. Dishonest traders sometimes mix saffron with other spices, such as turmeric and paprika to reduce total costs
Step 5. Store saffron properly
Saffron will not spoil, but will gradually lose its flavor during storage. Storing saffron properly can help preserve its flavor longer.
- Wrap the saffron strands in aluminum foil and place in an airtight container. Store in a dark and cool place. In this way, saffron can last up to 6 months. For longer storage, store the container in the freezer and the saffron can last up to 2 years.
- Please note that powdered saffron should be used within 3-6 months and stored in an airtight container, then stored in a cool, dark place.
Part 2 of 4: Preparing Saffron
Step 1. Mash and soak the saffron strands
It is highly recommended to mash and soak the saffron before using it as this process will release the maximum flavor from the saffron filaments.
- Take the saffron strands that will be used for cooking, then mash until smooth using a mortar and pestle. If you don't have a mortar and pestle, you can also crush it with your fingers.
- Soak the ground saffron in warm water, broth, or white wine for 20-30 minutes. If the recipe calls for liquid, use a small amount to soak the saffron.
- Add saffron and marinade directly to recipe ingredients when required.
Step 2. Roast the saffron strands
This method is a common way to prepare saffron and is often used in traditional paella recipes.
- Heat a cast iron skillet on the stove over medium heat.
- Add the saffron strands over the hot skillet. Roast the saffron for 1 or 2 minutes, stirring constantly. The saffron will give off an even stronger aroma, but make sure not to burn it.
- Cool briefly and puree the saffron that has been roasted using a mortar and pestle. You can soak the saffron powder first or add it directly to the recipe.
Step 3. Crush the saffron and add it directly
While not ideal, you can crush and add saffron strands directly to the dish as you cook it if the recipe calls for a large amount of liquid.
Note that if you use a commercially available powdered saffron, you can usually add it directly to your dish, no soaking it first
Part 3 of 4: Cooking with Saffron
Step 1. Use it sparingly
In large quantities, saffron will produce a more bitter taste. It is recommended to prepare and use very small amounts of saffron for cooking.
- If possible, count strands instead of using them by volume. In general, a "pinch" of saffron is equivalent to about 20 medium strands and this amount is usually sufficient for most dishes with a serving for 4-6 people.
- If you're using powdered saffron instead of whole, note that teaspoon of powder is equivalent to teaspoon of whole strands. This amount is usually sufficient for a meal of 8-12 people; adjust the size based on the portion to be served.
Step 2. Use saffron for grain dishes
Most traditional recipes that call for saffron have grain-based ingredients, such as yellow rice, risotto, rice pilaf, and paella.
- You can search for recipes that call for saffron or add it to a basic recipe.
- As a general rule, it takes about 30 strands of saffron for 4 servings of risotto or yellow rice made with 300g of rice. Add 50 saffron strands if you're making a paella for 4 people.
Step 3. Add saffron for dessert
Because saffron has a flavor profile similar to vanilla, it is suitable for a variety of sweet dishes that feature vanilla as the main flavor, such as custard, plain pastries and sweet breads.
- For custard, simply add a pinch of saffron for a four-serving recipe.
- For pastries and plain cakes, use 15-20 strands of saffron for every 200g of flour used in the recipe. Note that butter makes saffron taste better than margarine.
- For sweetbreads, adding 15 strands of saffron for every 450g of flour will result in a faint taste, but you can add up to 60 strands for the same amount of flour if you prefer a stronger flavour.
Step 4. Mix the saffron with your other favorite flavours
If you want to make saffron the main flavor in your dish, don't add spices, herbs, or other aromatic ingredients. However, if you want to give your dish a rich and complex taste, you can mix saffron with other spices.
- If you are adding saffron to a dish that is enriched with other spices, use only a pinch. Add the saffron early so that the flavor mixes well with the other ingredients.
- Other spices that are often combined with saffron include cinnamon, cumin, almonds, onions, garlic, and vanilla.
- If you want to add saffron to a meat or vegetable dish, choose meat and vegetables that are relatively mild in taste. For example, you can add it to chicken or cauliflower dishes.
Part 4 of 4: Using Saffron for Non-Culinary Purposes
Step 1. Do your research
Although most commonly used for cooking and baking, saffron can also be used for medical or cosmetic purposes. Do careful research on saffron's effects before using it for non-culinary purposes.
- Early research suggests that saffron may be an effective treatment for Alzheimer's disease, depression, menstrual pain, and premenstrual syndrome.
- There is no or very little research to show that saffron is effective against asthma, infertility, psoriasis, indigestion, baldness, insomnia, pain, cancer, or other medical conditions.
- Do not consume more than 12-20 grams of saffron because in large quantities it can be toxic. You should also not use saffron for medical purposes if you are pregnant or nursing, or if you have bipolar disorder, low blood pressure, or various heart problems.
Step 2. Use saffron extract for medical purposes
With your doctor's supervision, you can take high-quality pure saffron extract to help fight Alzheimer's disease, depression, menstrual pain, or premenstrual syndrome.
- To reduce symptoms of Alzheimer's disease, take 30 grams daily for 22 weeks. However, keep in mind that these treatments "do not" completely cure the disease.
- For depression, take 15-30 mg daily for 6 to 8 weeks. For some, the results may be as effective as taking a lower dose of an antidepressant.
- To relieve menstrual pain, take 500 mg of an extract containing saffron, celery seed, and anise a maximum of three times a day for the first three days of menstruation.
- To treat premenstrual syndrome, take 15 mg of ethanol-based saffron extract up to twice a day for as long as symptoms last. In general, the effects will begin to be felt after two complete menstrual cycles.
Step 3. Make your skin glow
Applying saffron topically is done to get bright, glowing, and clean skin. The exact application process will vary depending on what you intend to use it for.
- Use a saffron milk mask to moisturize and soften the skin. Soak a pinch of saffron strands in 4 tablespoons (60 ml) of cold milk for a few minutes, then apply the mixture on freshly cleansed skin. Once dry, rinse with warm water.
- To treat acne, mash 5-6 basil leaves with 10-12 strands of saffron until it forms a paste. Apply directly to the pimple. Leave it on for 10-15 minutes, then rinse the skin with cold water.
- To soften the skin all over the body, sprinkle 30 strands of saffron into a bath of warm water. Soak bath for 20-25 minutes.
Step 4. Drink saffron milk
The mixture of milk and saffron is not only delicious, but also believed to help brighten the skin if taken regularly several times a week.
- Heat 500 ml of whole milk over high heat.
- Once the milk boils, add 2 tablespoons of finely chopped almonds, teaspoon (1.25 ml) of saffron strands, teaspoon (1.25 ml) of ground cardamom, and 1-2 tablespoons (15-30 ml) of honey. Boil the mixture for 5 minutes.
- Enjoy this drink while it's still hot.
Warning
- Consult a doctor before using saffron for medical purposes.
- Avoid using saffron if you are pregnant, nursing, or if you are allergic to lolium, olea or salsola. You should also avoid it if you have bipolar disorder, low blood pressure, or heart problems.
