This simple hack will ensure you get the ‘best flavour and colour’ from saffron

Social media is overflowing with interesting cooking hacks that can help you save a lot of time and effort in the kitchen. But today, we have a hack that will not only save those precious minutes but also help you derive the maximum flavour and colour from saffron or kesar strands which, if used the right way, can enhance the taste of dishes.

Typically, saffron is used in two ways: either by grinding it into a powder or by brewing/blooming. “Powdered saffron can be directly added to dishes while saffron threads need to be brewed first,” said Sangeeta Tiwari, clinical nutritionist, Artemis Lite, New Friends Colony (NFC), New Delhi. To brew the strands, you just need to add it to water. “For instance, to enhance the flavour of rice with saffron, just add 2-3 threads of saffron to uncooked rice. Once the water starts heating up, saffron will bloom and infuse the water with its wonderful colour and flavour. The rice will absorb the saffron water and will have an enhanced flavour,” Tiwari told indianexpress.com. 

However, chef Neha Deepak Shah has a trick up her sleeve: Instead of putting the saffron strands in water or milk, like it is done traditionally, she suggests toasting and crushing them and then mixing them with ice or cold water. This, she said, is a great way to get the “best flavour”.

“The best way to use saffron! What I’ve learned is that when you lightly toast the saffron, it releases the best flavour and it can be ground to make a powder and then you can add just water or ice. This will give the best colour,” said Shah on an Instagram reel.

What is the process?

*Slightly toast saffron in a skillet
*Crush the toasted saffron using a pestle and mortar
*Crushed saffron is ready
*Mix this powdered saffron in ice or cold water
*Add to whichever dish you are preparing

Note

*The pan should only be slightly warm; do not heat it too much else it will burn. “We want to just toast it slightly,” said Shah.

Does this method work?

— The first step is to gently toast the saffron threads in a dry skillet over low heat for one to two minutes.

“By doing this, the spice’s aromatic ingredients are released, enhancing its flavour profile without making it burn. Stirring frequently is necessary to ensure that the fine threads roast evenly and avoid burning,” said Sushma PS, chief dietitian, Jindal Naturecure Institute.

Lightly crush saffron strands with pestle and mortar (Source: Freepik)

— Break the threads into smaller bits by crushing them between your fingers or using a mortar and pestle. “By doing this, the spice’s strong flavour and aroma are released even more,” said Sushma.

 

View this post on Instagram

 

A post shared by @nehadeepakshah

— To properly release the essence of saffron, you might want to temper the ground threads in ice water before using them in your recipe. “This intensifies its flavour and colour because the low temperature helps maintain its fragile properties,” said Sushma.

Things to keep in mind

Talking about the use of saffron, it’s best to use saffron sparingly, Tiwari said. “Using more and more saffron isn’t going enhance the flavour. It might instead give a bitter flavour to the dish. When used in small doses, saffron gives a sweet and delicate flavour,” Tiwari shared. Chef Vikram Arora, culinary editor and co-founder, Nksha Restaurant Churchgate too agreed and shared that “a little saffron goes a long way, so use it sparingly to achieve the desired effect without overpowering other flavours”. 

A good rule of thumb is to use 2-3 strands of saffron per serving, experts urge.  

Disclaimer: The copyright of this article belongs to the original author. Reposting this article is solely for the purpose of information dissemination and does not constitute any investment advice. If there is any infringement, please contact us immediately. We will make corrections or deletions as necessary. Thank you.