Content

• To step
• Part 1 of 4: Buying saffron
• Part 2 of 4: Preparing saffron
• Part 3 of 4: Cooking with saffron
• Part 4 of 4: Using saffron for non-culinary purposes
• Warnings

Saffron is carefully harvested by hand from the Crocus sativusflower, dried and sold as the most expensive herb by weight. Adding a small amount to certain dishes can give them a rich, tart flavor. Saffron can also provide various health and beauty benefits, but this has not been scientifically proven.

To step

Part 1 of 4: Buying saffron

1. Know what flavor to expect. Saffron has a sharp, musky taste and aroma with sweet floral notes. However, if you use too much, the taste can quickly turn bitter.
2. The color of red saffron does not change if you put it in water or milk.
   • Saffron is similar in taste to vanilla: sweet and musky. The two usually work well together, but they are not comparable enough to serve as direct replacements for each other.
   • Turmeric and safflower are often used in place of saffron to give food a similar color, but the flavors are very different.
3. Get what you pay for. Harvesting saffron is a labor-intensive process, so if you want high-quality saffron, prepare for an expensive purchase.
   • Study the saffron before you buy it. Good saffron consists of fine, even and deep red threads with an orange straw on one side and a trumpet-shaped flute on the other. If the cane looks yellow, the saffron is probably real, but of a slightly lesser quality.
   • A stronger scent also indicates a stronger, better taste.
   • In comparison, fake saffron can look like shredded, irregular threads with disconnected tendrils and bits of bark mixed into the package. The smell will not be very strong and it usually smells like bark.
4. Opt for whole saffron instead of ground. Simply put, whole saffron has a stronger flavor than ground saffron. However, ground saffron can be a good substitute if you can't find the whole spice or afford it.
   • If you decide to buy ground saffron, choose a reputable spice seller. Dishonest sellers can cut saffron with other spices, including turmeric and paprika, to cut the overall cost.
5. Store the saffron carefully. Saffron does not spoil, but it will gradually lose its aroma during storage. However, by properly storing saffron, it can be kept for a longer period of time.
   • Wrap the saffron threads in foil and place in an airtight container.Store them in a cool, dark place for up to six months, or in the freezer for up to two years.
   • Keep in mind that ground saffron should be used within three to six months, when stored in an airtight container and in a cool, dark place.

Part 2 of 4: Preparing saffron

1. Crush and soak the threads. Crushing and soaking saffron releases the maximum amount of flavor from the threads, so this is highly recommended.
   • Take the saffron threads you want to use for the recipe and grind them into a powder with a mortar and pestle. If you don't have a mortar, you can crumble the wires between your fingers.
   • Soak the crushed saffron in warm water, stock, milk, or white wine for 20 to 30 minutes. If moisture is added according to the recipe, use a small amount of it.
   • Add the saffron and soaking liquid directly to your recipe when needed.
2. Roast the wires. Roasting is another common way to prepare saffron, and it's especially common in traditional paella recipes.
   • Place a cast iron skillet on the stove over medium heat.
   • Add the saffron threads to the hot skillet. Cook, stirring frequently, for 1 to 2 minutes. They should give off an even stronger aroma, but should not burn.
   • Lightly cool the roasted saffron threads and grind them in a mortar. This powder can be soaked or added directly to the recipe.
3. Crumble the herbs and add them immediately. While not ideal, you can crumble the saffron threads and add them to the dish while you cook it, if the recipe calls for a lot of moisture.
   • Note that if you use commercially ground saffron, you usually add it directly to the dish rather than soaking it.

Part 3 of 4: Cooking with saffron

1. Only use a little. In great qualities, saffron will give dishes a bitter taste. It is best to add very small amounts to your dishes.
   • If possible, count the wires instead of weighing them. Note that a "pinch" of saffron equals about 20 medium threads, and a pinch is usually sufficient in most recipes for four to six people.
   • When using saffron powder instead of whole threads, keep in mind that 1/4 teaspoon of powder equals about 1/2 teaspoon of threads. This amount is usually sufficient for recipes for 8 to 12 people. Convert this amount as needed based on the number of servings.
2. Use saffron in grain-based recipes. Most traditional saffron recipes are grain-based, including risotto, pilaf, and paella.
   • You can find a recipe that calls for saffron or add it to a basic recipe.
   • As a general guideline, add about 30 threads of saffron to four servings of risotto or pilaf made with 300 g of rice. Add 50 threads of saffron to a four-person paella recipe.
3. Add saffron to desserts. Since saffron is similar in taste to vanilla, it goes well in desserts that have vanilla as the main flavor. Think of custard, pastries and sweet rolls.
   • With custard, you don't add more than a pinch of saffron to a dish for four people.
   • For pastries and regular cookies, use 15 to 20 threads of saffron for every 200 grams of flour called for in the recipe. Note that butter enhances the flavor of saffron better than margarine.
   • For sweet breads, adding 15 threads of saffron per 500g of flour will provide a subtle flavor, but you can add up to 60 threads for the same amount of flour if you want a stronger flavor.
4. Combine saffron with other flavors as desired. If you want saffron to be the primary flavor in a dish, it is best not to add other spices, herbs or flavors. When mixed with other spices, the saffron can give dishes a deeper aroma.
   • When mixing saffron in dishes flavored with other spices, it is better to use just a pinch. Add the saffron early so that the flavor can blend better with the other ingredients.
   • Seasonings that are often combined with saffron are cinnamon, cumin, almond, onion, garlic and vanilla.
   • If you want to add saffron to meat or vegetable dishes, choose light dishes. For example, you can add it to chicken or cauliflower dishes.

Part 4 of 4: Using saffron for non-culinary purposes

1. Do your research. While saffron is most commonly used in cooking and baking, it can also be used for medicinal or cosmetic purposes. However, do a thorough research on how saffron works before using it for non-culinary purposes.
   • Exploratory research suggests that saffron may work well as an alternative treatment for Alzheimer's disease, depression, menstrual complaints and premenstrual syndrome.
   • There is little to no research to suggest that saffron is effective against asthma, infertility, psoriasis, digestive problems, baldness, insomnia, pain, cancer, and other conditions.
   • Do not exceed 12 to 20 grams of saffron, as such large amounts can be poisonous. Also, do not use medicinal saffron if you are pregnant or breastfeeding, or if you have bipolar disorder, low blood pressure, or various heart conditions.
2. Take saffron extract for medicinal purposes. Under the guidance of a physician, you can take a pure, high-quality saffron extract to help treat Alzheimer's disease, depression, menstrual symptoms or premenstrual syndrome.
   • For Alzheimer's disease, take 30 mg per day for 22 weeks to relieve symptoms. Note, however, that this is the disease not will heal.
   • In case of depression you take 15 to 30 mg per day. Continue the treatment for six to eight weeks. Results can be just as effective as a low dose of antidepressant in some people.
   • For menstrual complaints, take 500 mg of saffron extract, celery seed and anise up to three times a day for the first three days of your period.
   • In premenstrual syndrome, take 15 mg of an ethanol saffron extract up to twice a day for as long as symptoms persist. The effect usually starts after two complete menstrual cycles.
3. Let your skin shine. Saffron is traditionally applied topically to lighten, brighten and brighten the skin. However, how you should apply the agent depends on the goal you want to achieve.
   • Use a saffron milk mask to moisturize and soften the skin. Soak a pinch of saffron threads in about 4 tbsp (60 ml) of cold milk for a few minutes, then splash the mixture onto freshly cleansed skin. After drying, rinse it off with lukewarm water.
   • To treat acne, crush five to six basil leaves with 10 to 12 threads of saffron into a paste. Apply the paste directly to the acne. When 10 to 15 minutes have passed, rinse the paste off your skin with cold water.
   • To soften your skin, sprinkle about 30 strands in very warm bath water. Sit in the warm water for 20 to 25 minutes.
4. Drink saffron milk. Despite being tasty, saffron milk is generally believed to help brighten your complexion when you drink it several times a week for a while.
   • Boil 500 ml of whole milk over high heat.
   • Once the milk is boiling, add 2 tbsp (30 ml) sliced ​​almonds, 1/4 tbsp saffron thread, 1/4 tbsp ground cardamom, and 1 to 2 tbsp (15 to 30 ml) honey. Let this simmer for five minutes.
   • Enjoy the drink while it is still warm.

Warnings

• Consult your doctor before using saffron medicinally.
• Do not consume saffron if you are pregnant, nursing, or allergic to the plant species lolium, olea and salsola. Also, don't use it if you have bipolar disorder, low blood pressure, or heart disease.