Saffron had been allegedly used as medical treatment for uterine bleeding, insomnia, colds, stomach ailments, coughs, heart trouble, flatulence and scarlet fever as far back as the teachings of Hippocrates. However, one of the first uses of Saffron may have been for textile dyeing, since just a grain of it can change the color of […]
Alternatively, saffron can be slightly toasted on a dry frying pan and then ground with a pestle and mortar into a powder. A small pinch in a large pot of food gives a dish a richer, fuller, and much more aromatic flavor. We particularly love adding saffron to teas and rice dishes.
As with most spices, saffron tastes better and reveals a stronger flavor when heated. Soak saffron threads in hot liquid (water, stock or milk) for at least 10 minutes, this will help draw out the color and to ensure that it’s evenly distributed throughout the dish. Then, add the liquid to the dish towards the end […]
Saffron has a subtly earthy & grassy flavor & aroma, yet sweet, similar to floral & honey. No spice is more special than saffron. With an unmistakable scent and flavor, saffron straddles sweet and savory effortlessly, and it bestows a striking golden hue on every dish it graces. A few strands of saffron will transform […]