How to Cook Saffron is a blog about cooking with saffron, the world’s most expensive spice. It teaches you how to cook with this delicious and wonderful spice.

Saffron is used to add a deep, rich flavor and golden color to many foods. Learn about how to buy the best saffron, how to store it, how to use it in recipes and much more!

On How To Cook Saffron you’ll learn…

* Common Uses of Saffron

* What is Saffron?

* Different Varieties of Saffron

* What Makes Saffron So Expensive?

* Preparation of Food with Saffron

* Recipes for Using Saffron

How To Cook Saffron was created in December 2011 by Drew Langley. It was born out of his desire to find a resource that would teach him how to use this wonderful spice. After doing some research he realized that there was no good resource out there on the subject and decided that he wanted to create one. In addition, as an avid foodie, he enjoys experimenting with different flavors in his cooking and wanted to share his experiences and recipes with others. Our aim is twofold: 1) To teach people about how to

Saffron is the world’s most expensive spice, and it’s really easy to cook with if you know how to use it. I learned everything I know about saffron from a book called Saffron: The Vampire Slayer, by Wendy Burden. She recommends using a little less than you think because the more you use, the more bitter it becomes. That’s good advice for anything in cooking, but especially good with saffron. It is impossible to predict just how much saffron will give your food an appropriate color unless you have experience working with it; that’s why recipes usually contain a range of quantities.

A thread of saffron is actually three stigmas from an autumn-blooming crocus in the iris family. It takes about 75,000 flowers to make one pound of saffron! Saffron has a rich, earthy aroma and a bolder flavor than any other spice in the world.

Saffron is the world’s most expensive spice. But it’s also the most widely used spice, and easily the most delicious. It takes a lot of saffron to make a little saffron flavor, but the flavor is so unique that it tends to stand out in a dish. In fact, saffron makes food taste better than it really is.

Saffron threads are red when dry, and turn orange-yellow after they’re soaked in liquid. A pinch of saffron in a dish (a couple threads, or three to ten strands) will give it color and a taste that’s sort of like honey but not quite. It’s hard to describe; if you’ve never had saffron before, don’t worry about it—you’ll know it when you see it!

I use two kinds of saffron:

1) Iranian saffron threads — this is more traditional in Persian cooking than Indian strands, but either one works well—and

2) Indian strands—these are much cheaper than the threads but give roughly the same flavor/color as far as I can tell. I sometimes use both kinds of saffron in the same dish for different purposes. You can buy both kinds on Amazon or from

Today I will be talking about saffron, the most expensive spice in the world. This is a familiar topic for me, since I eat it every day. The reason why I eat saffron is because it makes my food taste better, I’ve been doing this for a while now and I’m kind of an expert on it.

So are you ready to learn how to cook with saffron?

First of all, what is saffron? Saffron is a spice that comes from a flower called Crocus. It’s made from a special kind of stamen inside the flower. You might ask yourself “what does saffron look like?” and that’s a good question because there are many different kinds of saffron out there. Some have big long strands inside the package and others have little broken pieces inside the package. The color can also be different shades of orange or red depending on where it’s grown and how it’s treated. So don’t worry if your saffron looks different than mine!

Now that you know what saffron looks like, you might wonder how to cook with it! One of the things you should do is buy whole strands or threads of saffron not ground up powder! Why?

I recently purchased some saffron and have to admit I have no idea what to do with it. It’s not that I’ve never heard of saffron — I’m a huge fan of paella and bouillabaisse, both of which use saffron in their preparation — but the price always makes me cringe. So, what do you do with this ultra-expensive spice?

Describing the taste of saffron is a bit like describing the color of a sunset: it’s so subtle you almost can’t nail it down. Saffron tastes of fall leaves or hay, as one writer put it, or of vanilla or honey. This is because its flavor comes from a chemical called crocin, which has been shown to have antioxidant and anti-inflammatory properties. The spice was used by ancient Egyptians to treat depression; today, it’s touted as an aphrodisiac (which seems more likely than the depression claim).

In cooking, the flavor imparted by saffron depends on the form in which you use it. Powdered saffron loses all its flavor pretty rapidly once you open the bottle; whole strands last longer. But even whole strands lose their flavor after a few weeks. Most recipes that call for powdered

To get the most out of saffron, you should know how to use it. Saffron is mainly used in seasoning and coloring. We are talking about a spice that has been used for more than five thousand years, it is one of the three most expensive spices in the world, yet most people choose to buy a cheaper version of it, not knowing how to take advantage of all the benefits that this spice brings to their dishes.

Trying to obtain saffron in its pure form is hard work. It takes around 150 crocus flowers to obtain 1 lb of dry saffron, so from an economic point of view, it is understandable why many people opt for cheaper versions that can be found on the market such as Krokos, Spanish saffron or Indian saffron or even Afghan saffron. However, we must take into account that these spices are very different in flavor and aroma from the original saffron. They are produced thanks to a manufacturing process which includes dyeing and flavoring with other ingredients like cornstarch or beet fibers.

However, if you buy what you think is real and pure saffron you will notice that it will be extremely difficult to use it properly. If you add too much of it your

Saffron threads are a bright red color and are used for both their color and flavor in many types of food. Saffron is also known as “red gold,” as it can be considered more valuable than its weight in gold.

Taste of saffron

Saffron has a unique taste that can’t be found in any other spices. When added to food, saffron gives the dish an earthy, hay-like flavor that is to die for. Literally! Saffron is one of the most expensive spices in the world. It may be used in such small amounts that you may wonder whether it’s worth the high price. It’s up to you, but use too much and your dish will taste like nothing but saffron.

There are several ways to cook with saffron:

1) Infuse saffron threads in hot water or milk before adding to your dish. You’ll have to stir it constantly so that the color or flavor doesn’t fade away.

2) Grind saffron threads into a powder and add directly to your dish. Saffron powder can even be used to dye certain fabrics such as silk a reddish-orange color.

3) Add dried saffron flowers or