1. Saffron, besides being one of the most exotic and
commonly used spices is also the world's most
expensive spice. This has something to do with
the fact that in each flower there is only 3 saffron
threads. On top of that the only way to extract
them is by humans going out and plucking each
single thread. All of this along with the fact that it
takes 13,000 threads to weigh in at just one
ounce and you can see why it's easily the world's
most expensive spice.
saffron satiereal extract

2. Purchasing the Best Saffron There are two methods to purchasing
saffron, in its natural form, or in a powdered form I'd most probably
go with its natural form since a lot of the time in its powdered form it
is cut with cheaper spices such as turmeric or paprika When
purchasing the whole threads they should have a bright red or deep
orange color to them, with the tips being of a lighter orange color
This helps distinguish they're of a high quality and haven't been dyed
As with most spices the best way to store them for use is in a dark
cool place, and will slowly lose its flavor saffron satiereal extract but
will never become unusable

3. Using Saffron The Romans were the first to start cultivating saffron
for use in things such as fragrances, soaps, but above all for cooking
It is well known throughout the world to be a staple in certain
traditional dishes such as paella or bouillabaisse But it can be used
as an uniquely flavored spice to add to almost any dish! The number
one rule to stick to when cooking with saffron is to not use excessive
amounts To put this in perspective 1/2 tsp would be enough for a
paella dish for 6 people

4. If used to excess it takes on a metallic medicinal flavoring There are
a lot of recipes out there which call for the use of saffron, and it's
impossible to list them all here, however below are two of the most
common ways of it's use One method is soaking the threads in a
liquid, be it broth or water, and then using this liquid to place directly
into the dish Another method is to first crush the threads and grind
them down, then add them any broth

5. Many of the most common uses include soaking the saffron in water
while heating the liquid, which lets the flavor of the saffron slowly
seep out For the best extraction of flavor from the saffron the
preferred method is to add roughly 3 tsp of liquid for every 1 tsp of
saffron and let the threads soak for a full two hours which will expand
the saffron for later use However, if you are following a specific
recipe always go by what they are telling you Variations of Saffron
Saffron produced in Spain is regarded as the best saffron produced
in the world

6. The highest quality is "Mancha" which refers to its deep red coloring
of the threads Other lower quality saffron's will have a yellower color
as spoken about before Since the flavor of the spice comes from the
rich red, it just means you are purchasing more waste

7. saffron satiereal extract