SAFFRON
Saffron is native to Kashmir and used widely in teas and sweet treats - particularly when it comes to traditional dairy-based desserts: milk cooked down over time is the foundation of much the of the cannon of regional Indian sweets, and spices with savoury structural qualities like saffron help to cleave the weight of rich and condensed dairy sugars.
Saffron belongs to the structural category of spices. Learn a little bit more of how to use saffron and in what quantity by reading the tips below.
SAFFRON:
Saffron is the stigma from the saffron crocus flower. It is a deep flame orange in colour with an aroma that is released through application of gentle heat.
Saffron is suited to use with dairy-based desserts and adds a delicate dry floral, and sandalwood aroma to dishes like pannacotta, rice puddings, and even subtly flavours ice cream.
Another tip for saffron use if unsure is to experiment with the spice in any sweet treat where vanilla bean would typically find a home.
Saffron isn’t solely used for sweets. Consier use of saffron in savoury broths, rich clear stocks, and festive pulaos.
Releasing the aroma of saffron is typically achieved by steeping the spice in hot water, warm milk, or stock for a few minutes until the colour of the dried stigma has released and the small portion of liquid containing saffron is recognisably aromatic. Normally, a few tablespoons of liquid is enough to release the quantity used in a dish.
Like all dried spice, a subtle quantity of saffron applied to a dish will be sufficient to ensure a strong aromatic presence. In dishes feeding four to six people no more than a pinch of saffron is required.