How do you use saffron correctly?

** Saffron **, extracted from the stigmas of the Crocus sativus plant, is one of the world's most precious spices. Proper processing and use are essential to maximize its full aroma and intense color.

1. Grind the saffron

Grinding the saffron threads before use increases the surface area and allows for a better release of the aromatic compounds. Use a mortar and pestle or a spice grinder for this. Some experts recommend adding a pinch of sugar for a finer powder.

2. Extraction methods

a) Dissolve saffron with ice cubes

This method is particularly gentle and preserves the delicate aromas.

• Place some ice cubes on the ground saffron powder.
• Let the ice melt for 10 to 15 minutes.
• During the melting process, the saffron threads dissolve and release their aroma.

b) Dissolve saffron in hot water

Hot water (70–80 °C) is a common method for extracting saffron because it dissolves the colors and flavors well without damaging them.

• Take 2 tablespoons of hot water.
• Add the ground saffron powder and stir gently.
• Let the infusion steep for 10–15 minutes. A longer steeping time may enhance the extraction.

3. Use in dishes and drinks

Kitchen applications

• Rice dishes: Saffron rice is a classic dish enhanced by the golden color and unique flavor of saffron.
• Sauces and soups: Saffron can be used in various sauces and soups to give them a special touch.
• Stews: Saffron is used in many traditional stews to intensify the flavor.
• Desserts: Luxurious desserts such as puddings or creams also benefit from the use of saffron.

Drinks

• Tea: Saffron can be used in teas to provide an aromatic and colorful treat.
• Milk drinks: When combined with milk, saffron can make a rich and soothing drink.
• Cocktails: Exotic cocktails can be refined by adding saffron.

baked goods

Saffron can be used in cakes, cookies and traditional sweets to give them a special color and flavor.

4. Scientific aspects

Chemical composition

Saffron contains several bioactive compounds, including crocin (responsible for the color), safranal (responsible for the aroma), and picrocrocin (responsible for the bitter taste). These compounds have antioxidant properties and may provide health benefits such as improving mood and supporting cognitive function.

storage

To preserve the quality of saffron, it should be stored in a cool, dark place in an airtight container. Light, moisture, and air can degrade the aromatic compounds and impair the quality.

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