Saffron
A little luxury goes a long way! Saffron brings a distinctive fragrance, delicate flavor, and beautiful golden color to your cooking. Just a small pinch can transform a dish.
Uses
Add to rice, risotto, paella, seafood dishes, soups, and desserts. Gently crush the threads just before using, then steep in a little warm water, broth, or milk for 10–15 minutes. Add the infusion to your recipe, using saffron sparingly to keep its flavor balanced.
From the Colonel
Each saffron crocus flower produces just three stigmas, which must be picked by hand and dried. That painstaking work helps explain why saffron is the world’s most expensive spice. Luckily, a little goes a long way!
Two Quick Recipes
Golden Saffron Rice
Steep a small pinch of crushed saffron in 2 tablespoons warm broth for 15 minutes. Combine the infusion with 1 cup long-grain white rice, 2 cups broth, and 1 tablespoon butter in a saucepan. Bring to a boil, cover, and simmer on low for 15–18 minutes, until tender. Remove from heat, let stand covered for 5 minutes, and fluff.
Warm Saffron Honey Milk
Warm 2 cups milk with a small pinch of crushed saffron and ¼ teaspoon ground cardamom until steaming. Remove from heat and let steep for 10 minutes. Stir in 1–2 teaspoons honey and serve warm.