Saffron has a unique flavor, some would label it 'kind of medicinal'. You use only a pinch. If you have never used it before, just to get some experience, I would recommend making some saffron rice. About 1/4 of a teaspoon for two cups of uncooked rice. This will give you some clues about how much you would want to use in a recipe with more expensive ingredients. And saffron rice really is good (not on my diet anymore, unfortunately). Maybe I should make some saffron riced cauliflower.
ps - In Mexico they have something called (Mexican) saffron - it is not the same thing, and does not have the same taste. Not a fraud, just different.
pps - grocery stores charge tons for almost no saffron. Kitchen shops or online is about $10 a gram, which will last you a long time. Refrigerate.
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