COOKING WITH SAFFRON
Saffron spice can be added to a wide range of foods including soups, sauces, vegetables, meats (especially fish), rice dishes, and even confections. Saffron is especially good when used in cooking seafood dishes such as bouillabaisse and paella. It is also used in risotto and other rice dishes. Try adding some to your next beef stew or tomato-based sauce. Milder flavored foods will allow the more delicate aspects of saffron's flavor to be appreciated. Try adding with flavors such as garlic, tomato, rosemary, and white wine.
Saffron flavor may start to be overwhelmed by strong, or multiple flavors.
Only small quantities of saffron are required in cooking because of its strong flavor and color.
To get the most favor, color, and aroma out of saffron, it must be stepped, or soaking it in warm liquid for at least ten minutes (longer is better!) before being added to a dish. Do not add saffron directly to fats such as oil, this may block the release of flavor, aroma, and color!
Saffron can be used to give dishes a beautiful yellow color, grinding it into a fine powder will produce the most brilliant color.
Keep in preserver from light and humidity.
Shelf life: In good conditions of storage and conservation: 3 years.