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The Saffron

Steep it, then add it to the dish.

Saffron does not go into the pan dry. Three steps, and the thread releases its colour and aroma.

Saffron threads releasing golden colour into water

How to add it to food

Saffron does not go into the pot dry. It releases its colour and aroma when steeped.

  1. Saffron threads up close

    Pinch

    10–15 threads serve four. Crumble between your fingers or in a mortar.

  2. Saffron threads before steeping

    Steep

    10 minutes in warm water, milk or stock. The liquid turns golden.

  3. Saffron rice in a bowl

    Into the dish

    Together with the liquid, towards the end of cooking. That keeps the aroma.

Tips from the kitchen

  • Warm, not hot

    Steep it in warm water, milk or stock. Hot liquid colours faster but loses more of the aroma.

  • Longer means deeper

    Ten minutes is enough. For bread and pastry you can steep it overnight in the fridge, in the milk for the dough.

  • Add it at the end

    Stir it in, with its steeping liquid, in the last quarter of cooking. That is how the aroma stays.

  • Crumble or grind

    Crumble it between your fingers, or grind it in a mortar with a pinch of sugar: it colours more evenly.

  • Not into hot fat

    In hot oil or butter it burns quickly and turns bitter. Always add it together with liquid.

  • Start with less

    Too much saffron tastes bitter and medicinal. Start with less, and add more next time.

All about saffron

Coloring strength to ISO 3632 (crocin absorbance), category targets: Premium 245–270+, Royal 270–300+. Actual laboratory results may differ depending on where and how the sample is tested (Afghanistan or the EU). Premium and Royal are AMU selections, not official ISO grades; grade I starts at 200. Saffron is a spice; this site makes no health claims.