Saffron is one of the most precious and expensive spices in the world. Its red stigmas are regarded as legendary. Saffron provides foods with rich, golden colour, and aromatic, pungent flavour. It has been used in Persian, Arab, European, and Indian cuisine since ancient times. No matter how much we've heard about the spice, there's still so much confusion about how to use it. Here's everything you need to know.

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All the Health Benefits of Saffron and How to Use It
Saffron threads should be crushed before being used in a dish. To make ground saffron, start with saffron threads and lightly toast and grind them. Here’s how to grind saffron to prepare an intense essence to enrich your paella, risottos, and desserts for special occasions.
Grind 2 teaspoons of saffron threads, along with a pinch of coarse salt, to a powder with a mortar and pestle or a spice grinder. Then, place the powdered saffron in a small bowl and add 2-3 tablespoons of hot water or hot broth or stock. Stir gently, cover, and wait 5 minutes for it to bring out the colour and fragrance before adding it to your dish.
Saffron powder can also be toasted in olive oil on low heat to enhance the flavour of any savoury recipe.
Saffron pairs well with a wide variety of foods, from rice and pasta to vegetables to meat and even desserts. With just a pinch – which lends a golden colour and mysterious aroma to any dish – saffron helps amplify the flavour of everything it touches.
How to store saffron
As with any dried herb or spice, saffron’s shelf life for maximum aromatic quality tends to be short, but it can be prolonged by keeping it in an airtight container in a cool and dark place, not exposed to direct sunlight. Saffron threads will keep their maximum flavour for up to six months, and you can put them in the freezer for up to a year.
Ground saffron can be stored similarly, but it should be used as soon as possible as it has already lost some potency. Saffron water can be stored in the fridge in an airtight container for up to three weeks.