Saffron's colour and aroma dissolve best in warm liquid, and they keep best when the threads are protected. These simple habits make a real difference.
Preparing saffron
- Crush or grind a small amount of threads with a mortar and pestle. A small pinch of sugar or salt helps them grind evenly.
- Add a little warm water. A few spoonfuls is enough for a family-sized dish.
- Allow it to infuse, ideally for 10 to 20 minutes, until the liquid is a rich gold.
- Add the infusion to your food or drink.
You can also steep whole threads directly in warm milk, stock or water.
Storing saffron
Saffron keeps its character best when it is protected from light, heat, moisture and air.
- Store it in an airtight container, ideally glass or metal.
- Keep it in a cool, dark place, such as a cupboard away from the stove.
- Keep it dry. Avoid moving it in and out of the fridge, where condensation can form.
- Store it away from strong-smelling spices, as saffron absorbs aromas.
- Use a dry spoon or dry fingers, and close the container promptly.
How long does it keep?
Stored well, saffron keeps its colour and aroma for a long time, but it slowly loses intensity with age. For the best results, buy an amount you will use within a reasonable time and keep it sealed.
For recipe ideas, see cooking with saffron.
