Saffron is definitely one of the most exotic spices. Some people believe that saffron is the king of spice. Because it is the most expensive spice in the world. The taste of saffron is an actual mystery because it seems that everyone experiences it differently. In fact, saffron has several different tasting notes: floral, honey-like, musky, mushroomy, pungent, fresh as the sea and bitter. If you want to get the most out of your saffron, It is important to know how to prepare it in order to draw the flavor and color out of the threads. There are some ways to prepare saffron that we want to explain.
We suggest you crush the saffron because you will have a unique flavor and color of saffron. For saffron to really shine in your dish, you need to ensure that its flavor and color are released. But how? You should start by grinding a fat pinch of saffron threads in a small mortar and pestle to a powder. Then it is ready to use, but again how?
Suggestion: Once the threads have begun to break down, you can add a pinch of sugar, which acts as an abrasive, to reduce the saffron into a fine powder.
1-Saffron needs moisture to release its flavor. The best way to extract flavor from saffron is to soak the saffron powder in hot (not boiling) liquid for 5 to 20 minutes. After that saffron becomes aromatic and also color out of the threads. It’s ready, you can use saffron.
2- Some people believe that you can dissolve it in ice, then give time to melt ice gradually. After that it’s ready. You can use saffron.
3- And there is another way to prepare saffron. No hot water and no ice!! Sprinkle the saffron powder over the food during the process of cooking. The key is to add the saffron early on, allowing it enough time to bloom in the cooking liquid. This way may not bad for making chicken or stew.
If you like to see saffron threads in food, you can crumble saffron threads between your fingers. Saffron threads are quite frail and can easily be crumbled, but for a more uniform powder, more color and more aromatic you can use a mortar and pestle.