Saffron in the kitchen
With its delicate and spicy flavor of hay and anise slightly camphor, saffron gives its beautiful yellow color to bouillabaisse, paella, zarzuela, fish soups, risotto alla milanese, tajines.
You can also add a pinch in rice pilaf or in a byriani, in sauces or in desserts such as rice pudding, pastries or infused with fruit.
Saffron is also found in the composition of Chartreuse and Gin.
Be careful however to use it in moderation: a tip of pistils or saffron powder are often enough to season a dish when a too high dose would give it a taste of "medicine".
In order to use it best, dissolve your pistils or saffron powder in a little warm water, broth, milk, white wine. As soon as your liquid is colored, add it to your preparation ...