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There are number of ways that saffron can be added into your food dishes to create that amazing colour, depth of flavour and aroma.

My preferred method is to add the strands of saffron to a shot glass of warmed water, milk or stock, and let it infuse for a while, the longer the better, but for at least 20 to thirty minutes.

Then just pour in the golden liquid with the strands still present. It can also be added crumbled, ground or left as whole strands, and the rich golden colour of the dish will deepen with the cooking time.

Saffron contains vitamins C, B9, B6, B3 and B2 and has many suggested health benefits.

Jeff Welsh Saffron