Norfolk Saffron producer Sally Francis reveals her top tips, tricks and recipes for making the most of the flower.
Reblog from: The Telegraph ♦ By: Sally Francis
Never throw saffron threads whole into your cooking. To get the most from your it, crumble the required number of threads into a small container, or ideally grind them in a pestle & mortar. How fine you grind saffron is up to you. Saffron is known as the sunshine spice, and the finer the saffron, the more uniformly yellow the food will be. Coarsely grinding or simply crumbling it into pieces 1-3mm long looks great in pilaus as it gives a yellow background colour with hotspots of rich orangey-red. Continue reading Five ways to use Saffron