Using Saffron for cooking has been utilized more than centuries as aromatic and natural coloring in food, drinks and pastries.
Consuming Saffron for cooking is also utilized widely in Persian, Asian, Moroccan, European, Turkish, North African, Arab, Spanish and Indian cuisines. According to the experts, the aroma that saffron produces has a resemblance to honey, with hay-like, grassy notes. It tastes like hay, with hints of bitter. Even if saffron stigmas are colored red, it gives a glowing yellow-orange color to stuffs it’s soaked with. Saffron is utilized in baked foods, cheeses, rice, confectioneries, liquors, curries, meat dishes, macaronis, soups, as well as ice creams.
The uses of saffron for cooking in food business are rapidly increasing because of its exotic and golden color aroma. Its most widespread purpose is to use as food coloring ,like risotto Milanese, where its subtle flavor make it the most famed of Italian rice delicacies. It combine well with seafood most especially fish, Saffron is also one of the main ingredient of beef kabob and Persian Chicken.
Saffron also uses in Mexican fiambre, Spanish paella, chicken and Arabic lamb, and Indian pilafs, desserts and sauces, French bouillabaisse as well as Azerbaijani pakhlava. In England, almost certainly popular for its usage in Cornish saffron buns combine with dried food in a cake. In addition, Saffron is used in Cornish, Pennsylvania and Swedish holiday breads.
In Italy, Saffron is used generally in liquor and confectionery business like izarra, strega and chartreuse. These kinds of alcoholic drinks rely greatly to offer a flourish of flavor and color. On the other hand, saffron also use as sodas in Europe.
Saffron is extremely useful spice and that is the reason why it is very common and expensive. However you need to be very careful when using saffron.