How to Cook with saffron
Cook with saffron: Since heat releases saffron flavor essence, it needs to be steeped in hot water and broth before being added to food. Pre-soaking also allows the color to disperse throughout the food.
The rule is that a “little saffron” will go a long way. When determining how much saffron to use in cooking, remember that the saffron flavor will be stronger the second day. In general, just use a pinch in soups and stews that serve 4 to 6 people.
Saffron is especially good when used in cooking seafood dishes such as bouillabaisse and paella. It is also used in risotto and other rice dishes. Try adding some to your next beef stew or tomato-based sauce.
Saffron is also used in bread and cake cooking. Use your imagination and be creative when using saffron in your cooking. Remember that organic saffron is more pungent in taste and stronger, so it is definitely worth looking into.
Good luck in cooking with saffron!