How to use Norfolk Saffron
Never just throw saffron threads whole into your cooking. To get the most from your Norfolk Saffron follow these steps:
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 against 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.
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 against 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.
How much to use
Saffron quantities for cooking are measured in grams, pinches, or numbers of threads. Assuming you don't have laboratory scales in your kitchen, by far the best way to get accurate results is to count of the number of threads required.
A saffron flower contains three joined threads, but for our advice below, quantities refer to single separated threads. A 0.3g jar of Norfolk Saffron typically contains over 100 threads. Here are our suggestions for cooking with Norfolk Saffron*:
* These guidelines have been developed with our saffron. Larger quantities will be required if weaker alternative brands are used.
A saffron flower contains three joined threads, but for our advice below, quantities refer to single separated threads. A 0.3g jar of Norfolk Saffron typically contains over 100 threads. Here are our suggestions for cooking with Norfolk Saffron*:
- Risotto: Use 30 threads for 4 servings made using 300g (12oz) of Arborio rice. See our recipe here.
- Pilau: Use 15 threads per 150g (6oz) Basmati rice.
- Paella: Use 50 threads in a recipe to serve 4.
- Breads: For a subtle, honeyed flavour only, use 15 threads per 450g (1lb) flour. For a strong saffron flavour and a rich golden colour, use 60 threads per 450g (1lb) flour.
- Pastry and plain biscuits: Use 15-20 threads per 200g (8oz) flour. Use butter not margarine, for the best flavour.
- Sweet puddings: Bread & butter pudding to serve 4-6, use 20 threads.
- Jams: Use 20 threads per 450g (1lb) fruit. Infuse the saffron in a very small amount of water. Add it to the preserving pan's contents just before setting point is reached.
* These guidelines have been developed with our saffron. Larger quantities will be required if weaker alternative brands are used.
