As Saffron is so precious, we want our customers to prepare it correctly and get the most out of this special spice. This will ensure that you allow proper release of the colour and flavour, while needing to use less.

Always store your saffron in a cool, dry place away from direct light.

• Begin by emptying your packet of saffron into a clean and dry mortar. Add a 1/4 teaspoon of sugar and use a pestle to grind the saffron. The sugar provides a slight abrasive and in the brewing step will aid colour release.

• Empty the finely ground saffron into your tin or other container with a tight lid.

• In a cup or small bowl add 1/2 teaspoon of ground saffron. To this add 1 tablespoon of water just off the boil. Cover and let this brew for at least 10mins before use. The aroma and colour will release properly. Now your saffron is ready to add to rice, stews, doughs and syrups.