Saffron in the kitchen
Recipes with saffron
Saffron goes a long way. A few threads are enough, and what matters more than quantity is the right dosage and enough time to steep.
Three classics
Worth cooking
Three preparations that work well as a starting point and show the character of the saffron clearly.
Golden milk
Steep saffron threads in warm milk or oat milk and sweeten with a little honey.
Saffron risotto
Soak the threads in a little warm stock and add them only towards the end of cooking, so colour and aroma survive. The saffron goes in last, not into the sweating onions.
Saffron tea
Pour hot, but not boiling, water over a few threads and let them steep covered until the infusion turns bright yellow.
Basic technique
How to draw out the aroma
Measure precisely
Three to five threads per portion are enough. More saffron does not make the dish better, it turns it bitter.
Start gently
Steep the threads in a small amount of warm liquid: water, milk or stock. Do not boil them, that destroys the aroma.
Let it steep
At least 20 minutes, longer if you can. The liquid turns a deep golden yellow.
Stir it all in
Add the finished infusion together with the threads and stir well.
Saffron in pictures
From the kitchen and from the growing region.
Saffron for your kitchen
Would you like to source saffron for your own business? We are happy to advise on quantity and dosage.