Saffron is the world's most precious spice, harvested by hand from the delicate stigmas of the purple crocus flower. Prized for its vivid golden hue and unmistakably rich, floral aroma, it brings a depth of flavour that cannot be replicated. A little goes a long way, transforming dishes like paella, biryani, risotto and bouillabaisse into something truly extraordinary.
1. Steep it first (most important step)
Lightly crush a few strands and soak them in warm water, milk, or stock for 10–20 minutes. This releases its colour and fragrance so it blends evenly into your dish.
2. Add the infusion, not just the strands
Pour the liquid (and strands if you like) directly into your recipe. This ensures even distribution of flavour and that signature golden colour.
3. When to add it
Add saffron infusion:
During simmering for rice, stews, or sauces
Into warm milk for desserts or drinks
Towards the end of cooking for delicate dishes like risotto
4. A little goes a long way
Just a few strands (5–10) is usually enough for a whole dish.