NEVER JUST throw saffron threads whole into your cooking. To get the most from your Norfolk Saffron:
Step 1 CRUMBLE THE required number of threads into a small container, or ideally grind them in a pestle & mortar. You can even snip them up like chives! The key thing is to break their outer waxy "skin" to let the colour, flavour and aroma out.
HOW FINE you grind your Norfolk Saffron is up to you. The finer the saffron, the more uniformly yellow the food will be. Coarsely grinding or simply crumbling the saffron into pieces 1-3mm long looks great in pilaus as it gives a yellow background colour with hotspots of rich orangey-red.
Step 2 MAKE A saffron infusion by adding a small amount of pre-heated liquid (e.g. water, stock or milk depending on your recipe) to the container or mortar, then allow at least 20 minutes for the colour and flavour to infuse out. You can leave the saffron to infuse overnight in the fridge if you like.
Step 3 ADD THE saffron infusion to your recipe. There’s no need to strain out the saffron bits unless you’re making something where crystal-clear appearance is important e.g. a jelly.