Spanish Saffron

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”.

The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food (Wiki)

Saffrons authentic flavor is best released through heat. Therefore, the best way to use saffron in Indian cooking is to soak whole threads of it in hot liquid before use.

You can either use warm water or hot milk for the purpose, depending on the kind of dish you are preparing.

The ideal proportion is one teaspoon of saffron soaked in three teaspoons of liquid, without breaking or crushing them.

The traditional, and perhaps the best way is to soak this for about two hours, which lets the threads increase in volume and double in size.

Once soaked thoroughly, use the whole saffron threads as and when needed.

This form of saffron is best used on Indian main courses like Biriyani or Zaffrani Pulao and also in desserts like Kheer, Phirni, etc.

They can be used for garnishing as well on desserts and other dishes.