Saffron — zafran — is the world's most precious spice, and a little goes a remarkably long way. Here is how to use it well, and how to make sure the saffron you buy is the real thing.
What is saffron?
Saffron is made from the hand-picked threads (the stigmas) of the saffron crocus flower. It takes thousands of flowers to produce a small amount, which is why pure saffron is so valuable. Quality threads are deep red with a rich aroma.
How to use saffron
To release saffron's colour and flavour, bloom it first: soak a small pinch of threads in a tablespoon of warm water or milk for 10 to 15 minutes, then add both the liquid and the threads to your dish.
- Biryani, pulao, and rice dishes
- Kheer, custards, and desserts
- Qahwa and warm milk
- Sauces and marinades
How much to use
A small pinch of a few threads is enough for most dishes. Using too much can make food taste bitter, so start small.
How to spot pure saffron
- Drop a few threads in warm water — pure saffron releases a golden colour slowly while the threads stay red, rather than instantly bleeding red dye
- Real saffron smells floral and slightly sweet but tastes earthy, never sweet
- Threads are trumpet-shaped with a deeper red tip
Storing saffron
Keep saffron in an airtight container away from light and heat. It keeps its potency for a long time when stored well.
Cook with the real thing — explore our pure Hunza saffron.