Saffron adds its characteristic aroma, flavor and golden color to dishes across many cuisines.
The spice is costly because each flower has only three stigmas and the filaments are picked by hand. The International Organization for Standardization reports that producing one kilogram can require more than 75,000 flowers (ISO). Follow the saffron quantity specified by your recipe. Keep saffron closed and away from heat, moisture and direct light.
Choose saffron with documented quality information
Quality affects the aroma, flavor and color saffron contributes to a recipe. ISO 3632-1 specifies requirements for dried saffron in filament, cut-filament and powder forms, and ISO 3632-2 defines test methods. The existence of these standards does not show that a particular brand or batch passed them; a seller needs current product-specific documentation for that claim. Saffron rice, paella, soups, sauces and desserts are practical places to use the spice.
Choose a recipe and measure the ingredients before you begin. For saffron threads, grind the measured threads first, then add the ground saffron to boiled water or directly to the food. Ready-ground powder skips the grinding step. Explore the Mehr Saffron recipe collection for rice, seafood, chicken, vegetable and dessert ideas.
