Saffron

Saffron is famous for being the most expensive spice in the world, but fear not! A little goes a very long way. A single pinch is enough to impart its deep, golden hue and distinctive dusky, honey and floral notes to a whole cooking pot.

Where is Saffron from?

Saffron threads are the stigmas of purple crocus flowers and it takes an average of 150 crocuses to produce a single gram.
Highly prized, saffron spice is also known as “red gold” thanks to its association with luxury and its vibrant colour.
When used sparingly, saffron can be delicate and sweet.
The flavour notes move towards bitter and musky with more liberal application.

How to use Saffron

Typically, saffron threads are steeped in warm water, stock or milk for half an hour to allow its essential oils to be released, before being added towards the end of cooking.

Perfect for paellas, risottos, soups, stews and tagines, saffron is also fantastic in patisserie.

In baking, saffron is added at the same time as other wet ingredients and provides a sunshine yellow hue.

Saffron imparts notes of honey and hay to custards and panna cotta and is classic and essential in Cornish saffron buns and Swedish saffron cake. Try it in kesar doodh, a refreshing Indian drink, and Persian sweet rice pudding, sholeh zard.