Saffron is, by far, the most expensive spice in relation to weight; it is obtained from Crocus sativus flowers which are scrupulously hand-picked and dried. By adding a small amount of it to certain preparations, it gives the dish a rich and pungent flavor. Saffron also has several health and beauty benefits, but the evidence supporting its effectiveness is largely unverified.
Steps
Part 1 of 4: Buying Saffron
Step 1. Know what flavor to expect
This spice has a pungent and slightly stale aroma with sweet floral notes. When used in large quantities, it can quickly turn bitter.
- It has a taste profile similar to that of vanilla: sweet and musky. These two ingredients generally marry well, but aren't similar enough to perfectly substitute for each other.
- Turmeric and safflower are often used in place of this spice, because they have a similar color, although the flavors are very different.
Step 2. You get what you pay for
Harvesting saffron is a very laborious process; so if you want a high quality product, be prepared for an expensive purchase.
- Examine the spice before buying it. It must be composed of fine threads, uniform in size and with an intense red color; at one end there is an orange "hedgehog", while the opposite one assumes a trumpet shape. If the hedgehog is yellowish, it could still be real saffron, but of low quality.
- In addition, an intense scent indicates a better and stronger flavor.
- Fake saffron, in comparison, has an uneven, chipped appearance with detached curls and bark residue in the package; the scent is weak and generally has woody notes.
Step 3. Choose whole saffron stems instead of ground saffron
The former simply has a stronger flavor than the powdered one; however, you can opt for ground one when you can't find the whole spice.
If you opt for the pulverized version, go to a reputable grocery store; less honest retailers could "dilute" it with other spices like turmeric and paprika to reduce their costs
Step 4. Store it carefully
Saffron does not deteriorate, but gradually loses its flavor as time passes; a good preservation technique allows you to enjoy its flavor for a long time.
- Wrap the stigmas in aluminum foil and place everything in an airtight container; Store them in a cool, dark place for up to six months afterwards. If you plan to keep them longer, put the container in the freezer, where it can stay up to two years.
- Remember that the ground version should be used within 3-6 months, stored in an airtight container, in a cool, dark place.
Part 2 of 4: Prepare the Saffron
Step 1. Squeeze and soak the filaments
This step is highly recommended and allows you to release the greatest possible amount of aromas.
- Take the stigmas you want to use for the recipe and pulverize them in a mortar with a pestle; if you don't have these tools, you can just use your fingers.
- Infuse the saffron in hot water, broth, milk or wine for 20-30 minutes; if the recipe calls for a particular liquid, use some to soak the spice.
- Add the saffron and the infusion liquid to the dish at the time prescribed by the recipe.
Step 2. Toast the filaments
This is another common method of making saffron, especially when cooking paella in the traditional way.
- Place a cast iron skillet on the stove over medium heat.
- Add the stigmas to the hot pan and cook for 1-2 minutes, stirring often; they should release a very intense aroma but without burning.
- Wait for them to cool down a bit before chopping them with a mortar and pestle; you can simply pour the powder into the preparation or soak it in liquid.
Step 3. Crumble them and pour them into the food
While not the ideal technique, if the recipe calls for a large amount of liquid, you can also just chop the stigmas and incorporate them into the dish.
Note that when using pre-shredded commercial saffron, it is usually poured directly into the dish without infusing it
Part 3 of 4: Cooking with Saffron
Step 1. Use a small dose
Large quantities of saffron make the dish bitter; it is better to prepare and add a little to the dishes.
- Whenever possible, count the filaments instead of measuring their weight or volume; keep in mind that a "pinch" of saffron corresponds to about 20 medium-sized stigmas and represents the dose sufficient to cook a dish for 4-6 people.
- When using saffron powder, remember that 1/4 teaspoon of this product corresponds to about half a teaspoon of saffron in stigmas; this dose is generally sufficient for the preparation of 8-12 servings, therefore adjust the quantity respecting this ratio.
Step 2. Incorporate the spice into cereal preparations
The most traditional recipes that use saffron are risotto, pilaf rice and paella.
- You can find a recipe that includes the use of this spice or add it to a basic preparation.
- As a general rule, incorporate 30 strands of saffron for four servings of risotto or pilaf rice prepared with 300g of uncooked rice. To cook paella for four people add 50 stigmas.
Step 3. Add it to sweets
Since it has a vanilla-like organoleptic profile, it is also perfect for making desserts that typically use vanilla as the main flavor. These include custard, simple puff pastry and sweet breads.
- Add just a pinch of saffron for every four servings for the spoon creams.
- If you're making cookies or puff pastry, use 15-20 stigmas for every 200g of flour. Remember that butter brings out the flavor of saffron better than margarine.
- To prepare sweet breads, add 15 spice strands every 450 g of flour to obtain a delicate aroma; if you want a stronger flavor, increase the dose to 60 strands for the same amount of flour.
Step 4. Mix the saffron with other flavors according to your taste
If you want its flavor to predominate, you should avoid incorporating other herbs or seasonings; however, when mixed with other spices, saffron gives it a more intense aroma.
- When using it in dishes with other spices, use only a pinch. Add it at the beginning of the preparation, so that its flavor blends well with the others.
- It generally goes well with cinnamon, cumin, almonds, onion, garlic and vanilla.
- If you plan to incorporate it into meat or vegetables, choose the lighter ones; for example, use it with chicken or cauliflower.
Part 4 of 4: Using Saffron for Non-Culinary Purposes
Step 1. Do some research
Although saffron is mostly used in cooking and baked goods, it also has medicinal and cosmetic properties. In any case, carefully study its effects before using it in any way other than preparing food.
- Recent studies have found that it can be beneficial against Alzheimer's disease, depression, menstrual discomfort and PMS.
- There is very little research (practically nil) regarding its effectiveness against asthma, infertility, psoriasis, digestive problems, baldness, insomnia, pain, cancer and many other diseases.
- Do not exceed the dose of 12-20 g of saffron, because a higher quantity could be toxic; if you are pregnant, breastfeeding or suffer from bipolar disorder, high blood pressure or various heart diseases, you should avoid this spice for medicinal purposes.
Step 2. Take a saffron extract
You could try using a pure, high-quality extract to manage Alzheimer's disease, depression, menstrual pain, and PMS, but only under close medical supervision.
- For Alzheimer's disease, 30 mg per day is recommended for 22 weeks before any improvement is noticed; however, remember that saffron does not cure this disease.
- For cases of depression, the dosage is 15-30 mg per day. Respect the therapy for 6-8 weeks; some patients benefit from the same benefits as a low-dose antidepressant.
- If you suffer from menstrual pain, take 500 mg of extract that contains saffron, celery seeds and aniseed up to three times a day for the first three days of your cycle.
- To manage PMS, you should take 15 mg of saffron alcoholic extract up to twice a day for the duration of the symptoms; it may take two menstrual cycles before you notice any improvement.
Step 3. Make your skin glow
The traditional topical applications of saffron are intended to lighten, illuminate and purify the skin; the exact procedure varies according to the result you want to achieve.
- Make a mask to moisturize and soften the skin. Soak a pinch of saffron strands in about 60 m of cold milk; wait several minutes and spray the liquid on the freshly washed skin. Once the milk is dry, wash it off with warm water.
- To treat acne, crush 5-6 basil leaves with 10-12 saffron strands to form a paste. apply it directly to blemishes and leave it on for 10-15 minutes. When finished, wash your skin with cold water.
- To soften the epidermis of the whole body, add about 30 stigmas in very hot bath water and soak for 20-25 minutes.
Step 4. Drink the saffron milk
It is believed that this infusion, in addition to being a tasty drink, can make the complexion brighter when drunk several times a week.
- Boil half a liter of whole milk over high heat.
- As soon as it reaches a boil, add 30 g of sliced almonds, a pinch of saffron stigmas, as much ground cardamom and 15-30 ml of honey; let it simmer for 5 minutes.
- Enjoy the drink while it is very hot.
Warnings
- Consult a doctor before using saffron for therapeutic purposes.
- Do not use it if you are pregnant, breastfeeding or allergic to herbaceous plants that belong to the ryegrass, olea and salsola family; likewise, avoid saffron if you have bipolar disorder, high blood pressure, or heart disease.
