Keep in a cool dry place away from direct sunlight |
You usually need just a little saffron.If using a cooking liquid - stock, wine, water - add the saffron to it and warm gently to infuse the colour and fragrance.Otherwise grind the saffron with any spices you are using, or crumble directly into the dish.Saffron's special flavour can be enhanced by toasting in a dry pan. This should be done over a moderate heat and with great vigilance, as the saffron can easily burn. |
Saffron stigmas |
Free From GMO |
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