Saffron is obtained from crocus sativus, a flower that does not exist in the wild. Saffron is bought at a gold price. It has always been the most expensive spice to weight. Flavor, aroma and color are the three advantages of saffron.
About 170 crocus sativus flowers are needed to get one gram of top quality saffron. You will need 1 to 3 pistils or 3 to 9 stigmas to flavor one dish for one person.
A stigma will immediately yellow tinge your wet fingers. If the color is red, it means that you are in the presence of a fiber impregnated with an artificial dye. Know that it sells in the world three times more of this spice than it happens …
Do not cook the saffron. It must be infused at length to develop its optimum flavor. It is also possible to obtain an excellent result by macerating it in white wine, alcohol, lemon juice, milk, cream or even lukewarm water.
Cooking with saffron is adding exoticism, while coloring and exhaling the flavor of foods and condiments. Saffron can be used in sweet or savory dishes. All you have to do is to experiment and create your own recipes.