How to prepare and store saffron
to get the most out of this precious spice
It is important to use your saffron in a way that allows the full colour & flavour profile to be released into your dishes. This will also allow you to use less per recipe then normally stipulated, making the most of this precious spice. Stored correctly, saffron can last for many years without losing it’s beautiful scent.
Preparation
We always recommend grinding your saffron before use. Use a pinch of granulated sugar, a clean and dry mortar & pestle and hand grind your packet of saffron into a fine powder. The sugar allows the saffron to have something gritty to grind against, and helps colour release.
Store this powder in a well sealed container, away from heat, light and humidity. Do not refrigerate.
Before adding to dishes, brew the saffron for full colour and flavour release. Take a pinch of the powdered saffron and add to a small cup. Add 2 tbs of hot water (off the boil), cover and brew for a min of 10 mins. Add this brewed saffron to doughs, stews, rice and syrups.
The heat from brewing allows colour and flavour release, as well as getting an even distribution of colour. You may wish to directly add the ground saffron to doughs for example, for a more speckled finish.
For dishes that require a long cooking time such as stews and soups, we suggest adding the saffron towards the end of the cooking process so as to maintain the flavour.