Please be patient! Saffron needs time to unleash its character.
We recommend grinding the saffron in a mortar first. To grind the saffron, it can be dried slightly by spreading the filaments or threads of the spice on a sheet of paper for few minutes holding it at a distance over a hot plate for few minutes.
It is advisable to add saffron filaments/threads in hot water at 80 degree (minimum 5 ml) or any other liquid medium as per the recipe for eg. milk, dessert, vinegar, broth, dressing, wine etc.
The most desirable results of saffron is achieved by mixing it in the required medium for at least 4 hours. Add this saffron dressing (with filaments) 10 minutes before your magical recipe completes.
When handling saffron filaments/threads, wooden utensils should be avoided. The wood easily absorbs stimulating properties of saffron.
Sweet & Desserts – 10-12 filaments/threads per litre of milk
Rice & Pasta – 6-8 filaments/threads per litre of water or broth
Sauces – 6-8 filaments/threads per 250 gram of cream or equivalent of ¼ litre of sauce
0.001 milligram = 6 filaments/threads of saffron.
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