I bought a gram of saffron, how do I use it?

Question

I know its medicinal qualities, I am talking about cooking only. I bought it not knowing anything other than it is the is the most expensive spice in the world, when I opened it I was dissapointed to find that it smells like a leather jacket and tastes kinda gross. There must be something to this. How do I use it?

hey blueb I bought it with the intent on learning something new. is that wrong?

Answer 1

Make Paella.

http://www.williams-sonoma.com/srch/recipe.cfm?bnrid=&recipe=paella&formSubmitVar=submitted

Or Risotto

http://lynnescountrykitchen.net/italian/rissotto.html

How To Use
The most important rule is "don't use too much". A very little bit of saffron goes a long way and if overused becomes overpowering and leaves a "medicinal" flavor.

There are several ways to prepare saffron for use. Consult your recipe for specific recommendations. Basic methods include:

Soak Threads - The threads are soaked in liquid which can be broth, water, wine then the infusion is added to the dish.

Method: crush threads with your fingers or use a tiny mortar and pestle. Add the saffron to the liquid and soak for 5 - 20 minutes. Add the "tea" to your recipe.

Toast Threads - Many traditional paella recipes recommend toasting the saffron before use.

Method: Carefully toast threads in a medium-hot heavy skillet (cast iron is good) do not allow to burn. Then grind threads into a powder and use as directed in the recipe.

Crumble and Use - Sometimes recipes that use a lot of liquid like soups, or salad dressings just say to crumble the threads and add directly to the dish. Soaking, even for a few minutes works better, provides better distribution of color and a more robust flavor.

Answer 2

As a perfume it was strewed in the theaters of ancient Greece. When Nero made his triumphal entry into Rome, the streets were sprinkled with it. Solomon prized it. (Song of Solomon 4:14) For a time it was more precious than gold. Even today it is still the most expensive spice in the world. Saffron is usually been identified with the saffron-yielding crocus (Crocus sativus), a fall-blooming bulbous plant with grasslike leaves and purple flowers that is much like the common spring crocus. To produce just 28 g (1 oz) of saffron, a deep orange-colored substance composed of the dried styles and stigmas of the flowers, about 4,000 blossoms are needed. When the flowers open, or shortly thereafter, the stigma and upper part of the style are removed and then dried. Saffron is used in coloring and flavoring foods and was formerly employed more extensively than now for dyeing cloth a yellow hue. It was also used medicinally and as a perfume.
So, to shorten what could be an even longer story, USE IT CAREFULLY.

Answer 3

Saffron

Definition: [SAF-ruhn] It's no wonder that saffron--the yellow-orange stigmas from a small purple crocus (Crocus sativus)--is the world's most expensive spice. Each flower provides only three stigmas, which must be carefully hand-picked and then dried--an extremely labor-intensive process. It takes over 14,000 of these tiny stigmas for each ounce of saffron. Thousands of years ago saffron was used not only to flavor food and beverages but to make medicines and to dye cloth and body oils a deep yellow. Today this pungent, aromatic spice is primarily used to flavor and tint food. Fortunately (because it's so pricey), a little saffron goes a long way. It's integral to hundreds of dishes like bouillabaisse, risotto Milanese and paella, and flavors many European baked goods. Saffron is marketed in both powdered form and in threads (the whole stigmas). Powdered saffron loses its flavor more readily and can be easily adulterated with imitations. The threads should be crushed just before using. Store saffron airtight in a cool, dark place for up to 6 months.

Answer 4

Hi Bistro!

I use mine for a rice dish. Have bouillon (veg) in a pot warm. Put the rice in a coffe size cup. a small amount of Olive Oil in a large fry pan. saute one large onion (diced) as it is soft, add rice, stir...add bouillon to keep moist. As Rice cooks add bouillon and saffron. Stir. Cook until rice is desired texture. Top with grilled red peppers. The appearance is Yellow with the saffron. In Spain is is used alot.

Answer 5

It's used mainly for dye I think - it turns rice yellow and stuff, look for a rice recipe. I have one that uses basmati rice, onionS, peas, almonds and sultanas. It's very nice!

Answer 6

well, not sure how to use it i imagine you put it in boiling water when ur cooking rice etc. but i would recommend u buying the powdered form of saffron, or i strongly recommend tumeric its pretty much the same. But, powder is cheaper and much easier to work with though:)

Answer 7

Uh...rice?

Answer 8

If you dont know you should not have bought it