How to use saffron?
Saffron often remains a spice that is not used correctly. In fact, it is common to hear that saffron provides little flavor and that its potency is relatively weak. (we are ignoring poor quality saffron which could explain this). Saffron, like vanilla, is an infusion spice, it must be used that way. The few pistils that are added at the end of cooking will only have an aesthetic effect and not a taste effect. Saffron infuses Saffron is a spice that must infuse. It should not be used otherwise, at the risk of having little taste. Take lukewarm water and let your saffron infuse for at least 2 hours so that it releases all its scents and aromas. If you have more time, it's better so push the infusion up to 24 hours , you will develop all the flavors of the saffron. Time is saffron’s ally. Then use this infusion for your cooking. Never use saffron with boiling water or in a simmering dish. Indeed, heat above...