Saffron
Saffron is the dried stigma of a crocus that flowers for only a few weeks each autumn. Each flower gives three threads, and people pick and process them by hand, which is why the spice costs so much and why it is copied so often.
This hub helps you buy it, check it, store it and cook with it. Start with the guide to real and fake saffron, then move on to grades, amounts and storage.
-
How to Tell Real Saffron from Fake
Real saffron is the dried red stigma of the Crocus sativus flower. Whole deep red threads, a honey and hay aroma, a…
-
Saffron Grades Explained: What the Labels Mean
Saffron grades come from laboratory measurements of colouring strength, bitter taste and aroma, described in the ISO 3632 standard. Trade names such…
-
How Much Saffron to Use in a Recipe
Most home recipes need only a pinch of saffron, roughly 10 to 20 threads for a dish that serves four to six.…
-
How to Store Saffron So It Keeps Its Colour and Aroma
Store saffron in a small airtight glass or metal container, in a cool, dry, dark cupboard, away from the stove. Keep threads…
-
Saffron in Moroccan Cooking: Key Dishes and Traditions
Saffron colours and perfumes several classic Moroccan dishes, including chicken tagines, pastilla, rice, some soups and sweets, and a cup of tea…
-
Saffron Substitutes: What Works and What Does Not
No ingredient matches saffron’s flavour and aroma. Turmeric and safflower can give a yellow colour, and a little paprika adds warmth, but…