AI-generated illustration.
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What is it?
Saffron is the dried stigmas of the flower Crocus sativus. The red threads are used for both aroma and colour.
«Distinctive, floral and slightly bitter.»
Background
The threads are easy to recognise and infuse in liquid. Choose a recipe that gives a weight, since small amounts matter here.
Flavour profile
Distinctive, floral and slightly bitter. Saffron adds more than yellow colour.
Pairs well with
Rice, fish soup, shellfish, sauces and saffron baking.
Let the threads infuse in a little of the recipe's warm liquid before adding them. Include the liquid and follow the recipe's quantity.
Did you know?
The flower's stigmas, not its petals, become the spice saffron.
Common mistakes
Sprinkling threads unevenly over finished food when you want even flavour, or using extra for a stronger colour.
Know the difference
Turmeric and safflower can add colour, but do not replace saffron's aroma. Names and price alone do not prove quality either.
Good to know
Pour the infusion liquid into the dish too. The infusion liquid helps spread the colour and aroma through the dish.
Other flavours to try
Fish stock, lemon, garlic and a restrained amount of fennel.
Try it with
Try saffron in a small portion of fish soup before adding it to the whole pot.
When to go easy
Hot chilli and lots of strong spices can overwhelm saffron. Keep the rest simple so you can taste it.
Storage
Keep the spice tightly closed somewhere dark and dry, away from cooker steam. Smell it before use, and buy only what you need. Follow the advice on the packet for fresh or processed products.
Try it yourself
Let a few threads infuse in a little warm water, and compare aroma and colour with a small turmeric sample. A tasting idea for your kitchen, not a Sapidus test result.
1 claims linked to sources.
Source research was AI-assisted. Explore the background and follow the links to the sources.