How to Use Saffron in Recipes
- Saffron powder, which is grounded to a powder form, this will infuse aroma and colour much quicker than the other forms but will lose some of it’s flavour in cooking. To get the best out of powdered saffron make sure you only use the two methods of preparation we mentioned above and add to food near completion time. Unless you use saffron regularly we don’t recommend keeping powdered form in your spice cabinet because it’s susceptible to moisture and damp.
- Crushed saffron, the strands are crushed using a mortar to point where you get granules or bits from 1 to 3 mm. This is the common and best method of using saffron. You can cook, bake and add it to your warm or cold drink.
- Lightly crushed, again using a mortar or between your fingers crush and break the strands roughly half its original size. We recommend using this form in baking or adding to drinks like saffron with milk.
- Strands/threads, it will definitely make your dish look beautiful to have strands of saffron visible in it but to get most out of the spice we recommend crushing it first. 1g of crushed saffron will yield more flavour, colour and aroma than 1g of strands.
Consuming saffron carries little risk. A great way of adding it to your diet and making good use of saffron’s many health benefits (without any risks at all) is cooking with it. On the other hand if you want to use it solely as a natural medicine, we recommend getting advice from a clinical nutritionist. Having 1g of saffron per day is safe but high dosage can be toxic, a research considers 5g to be toxic, especially for pregnant women. There is also a slight chance of being allergic to saffron especially if you have allergies to plants like ryegrass and olives.
Recipes To Enjoy
There are many wonderful dishes which contain saffron, while in some it might be less conspicuous, in others such as Risotto Alla Milanese and Shellfish Paella it is very prominent. Healthy eating and drinking has become a feature in our society, we are eating smaller portions with higher nutritional values. It’s more about feeling good, boosting mood and having more energy. Among the many saffron dishes and drinks we also recommend vegan and gluten free Saffron Brown Rice and as an exciting alternative, this non-alcoholic spirit Xachoh which contains saffron amongst other botanicals. To purchase saffron you can follow this link shop.
- 1/2 lime
- Smidgen (about half of 1/8 teaspoon) of crushed saffron
- 2 crushed cloves of garlic
- 1/4 teaspoon of salt or to your preference
- Pinch (about 1/8 teaspoon) of black pepper
Allow to rest for 5 minuets
- Rub or brush both sides of your favourite fish fillet with seasoning
- Add 1/2 tablespoon of olive oil to what is left of the seasoning
- Grill each side for 5 to 10 minuets and brush seasoning half way through grilling.
To make it a bit more exotic you can and a little ginger powder to your seasoning.
If you are familiar with Iranian cooking you’ll know the importance of crispy rice or Tahdig. Tahchin is crispy saffron rice dish which can be enjoyed as a vegetarian dish or with any meat specially lamb or chicken.