How to Use Saffron - Mazaeus Saffron

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Saffron is painstakingly hand-harvested from the Crocus sativus flower, dried, and sold as the most expensive spice by weight. Adding a small amount to certain recipes can give food a rich, pungent taste. Saffron may also offer various health and beauty benefits, but the evidence is largely unverified.

1.Look for quality saffron. High quality saffron is a bunch of long red strands that are bright red in color. Avoid powdered saffron, as it's usually mixed with a lot of fillers.

2.Know what flavor to expect. Saffron has a pungent, musty taste and scent with sweet floral accents. When used in excess, however, the taste can quickly become bitter.

3.The colour of red saffron doesn't change if you dip in water or milk.
Saffron has a flavor profile similar to vanilla: sweet and musky. The two typically work well together, but they are not similar enough to serve as strict substitutes for one another.
Turmeric and safflower are often used instead of saffron to give foods a similar color, but the flavors are much different.


4.Saffron is painstakingly hand-harvested from the Crocus sativus flower, dried, and sold as the most expensive spice by weight. Adding a small amount to certain recipes can give food a rich, pungent taste. Saffron may also offer various health and beauty benefits, but the evidence is largely unverified

5.Look for quality saffron. High quality saffron is a bunch of long red strands that are bright red in color. Avoid powdered saffron, as it's usually mixed with a lot of fillers.

6.Know what flavor to expect. Saffron has a pungent, musty taste and scent with sweet floral accents. When used in excess, however, the taste can quickly become bitter.

7.The colour of red saffron doesn't change if you dip in water or milk.
Saffron has a flavor profile similar to vanilla: sweet and musky. The two typically work well together, but they are not similar enough to serve as strict substitutes for one another.
Turmeric and safflower are often used instead of saffron to give foods a similar color, but the flavors are much different.

8. Get what you pay for. Harvesting saffron is a labor-intensive process, so if you want high-quality saffron, prepare yourself for an expensive purchase.
Examine the saffron before you buy it. Good saffron consists of fine, evenly sized threads that are deep red in color with an orange tendril on one end and a trumpet-shaped flute on the other. If the tendril looks yellow, the saffron is likely real but of slightly poorer quality.
Additionally, a stronger scent also indicates a stronger, better flavor.
In comparison, fake saffron may look like shredded, irregular threads with disconnected tendrils and pieces of bark mixed into the package. The scent may not be very strong and usually smells like bark.
Opt for whole saffron instead of ground. Simply put, whole saffron has a stronger flavor than ground saffron. Ground saffron can be a good substitute if you cannot find or afford the whole spice, though.
If you do decide to buy ground saffron, go through a reputable spice seller. Less honest sellers may cut saffron with other spices, including turmeric and paprika, to reduce the overall cost

Store the saffron carefully.
Saffron doesn't spoil, but it will gradually lose its flavor in storage. Proper storage can preserve the saffron for longer periods, however.
Wrap the saffron threads in foil and place them in an airtight container. Store them in a cool, dark place for up to 6 months. For longer storage, keep the container of saffron in your freezer for up to 2 years.
Note that ground saffron should be used within 3 to 6 months and stored in an airtight container and a cool, dark place.

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