Taste and Aroma
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes.
Quick Kitchen Tips
Store saffron in a cool, dark place. Buy the amount that you think you will be able to use within six months.
1/2 teaspoon of saffron threads = 1/4 teaspoon of saffron powder
How to use when cooking:
To draw out the color and to ensure that it's evenly distributed throughout, steep saffron threads in a little warm water, stock, milk or white wine for about 30 minutes before using. Then add the liquid to the dish, usually towards the end of cooking.
Use powdered saffron except when you really want to see the threads in a dish. The powder can be measured easily, disperses color very evenly, can be added directly to recipes without extraction, and costs the same as threads but is more potent and therefore stretches further.
Dishes it Works Best With
as seasoning for rice dishes
Blue mussels in wine and herb juice
Thoroughly rinse the blue mussels and take out the open ones. Coarsely cut up the vegetables, the onions and the garlic.
Then fry everything in a large pan until translucent, slake it with the white wine and add the fish stock.
Add all the spices and the bunch of herbs. Season the whole with salt and pepper to taste and briefly leave to simmer, then add the blue mussels and leave them to boil for 10-15 minutes until the shells have opened.
If cooked too long, shellfish meat may turn unpleasantly tough. Take out the mussels that have remained closed.
Serve the opened mussels with the juice. Enjoy them with a toasted baguette.
What other Herbs and Spices to Mix With?
Bay Leaves, Cinnamon, , Cloves, Nutmeg
Learn more about other spices
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