Saffron

Saffron offers floral notes and vibrant color.

Flavor

How to use it

Steeping for Maximum Flavor. Steeping extracts crocin, boosting color and floral aroma.

In Rice Dishes. Steeping draws out crocin for rich color and aroma.

Common mistakes

• Too much saffron tastes medicinal or metallic.
• Skip steeping, miss crocin and picrocrocin.

What goes with saffron

• Rice. Saffron’s aroma compounds infuse rice with a distinctive, vivid flavor.
• Almond. Almond's nutty flavor frames saffron's floral profile.
• Cardamom. Both bring floral, honeyed aromas, as in Persian and Indian sweet rice.
• Pistachio. Saffron's honeyed floral notes sit well on pistachio's mild sweetness, a Persian dessert pair.
• Scallop. Saffron's honeyed floral notes match scallop's sweetness in cream sauces.
• Shrimp. Saffron's honeyed floral aroma suits shrimp's sweet brine, as in paella.
• Vanilla. Saffron and vanilla share sweet floral aroma in custards and ice creams.
• Preserved Lemon. Saffron's floral aroma matches preserved lemon's in Moroccan tagines.

Try tonight

• Saffron-infused risotto.
• Creamy fish sauce.
• Authentic paella colors.

Storage

Store in an airtight container away from light and moisture.