Saffron comes from the Indian spice cumin, the dried leaves of the spice rhizome, or the seeds of the dried herb of the same name. It has a very different chemical taste, one that some will have difficulty enjoying.
How many leaves can you add to the base of a saffron sprig?
The easiest way for a novice to add any saffron sprig is to use a few leaves (but no more) and to grind these leaves in a mortar and pestle until a fine powder is formed. That is best done as a first or simple saffron spice (about a cup of dry spice powder would make a good saffron paste). More advanced saffron lovers might use three to five sprigs.
How is a saffron paste made?
A saffron paste can be made by adding a few sprigs of raw, raw saffron leaves over a little sugar – enough so that the sugar is dissolved completely. The taste of the spritzer (or a small spoonful of the sugar-based dish of your choice) is what will make any saffron tastes. Adding more sprigs as you go on from there as you refine the saffron paste can achieve a fine saffron paste.
If you can’t bring yourself to buy saffron in large quantities, saffron leaves may be substituted for the raw saffron used in a saffron paste.
How many sprigs of saffron should I make?
The number of saffron sprigs may vary depending on your preferred level of fragrant and earthy aroma. If the whole plant is used to make a saffron paste it may take a few sprigs. However the amount of sugar in the dish will make it very sweet.
If you are making a single saffron spice, do not double the amount of sprigs needed.
One of my friends says that a saffron paste is best made with a few leaves of raw cumin or the dried leaves of the herb rhizome. I have not heard any evidence to support any of these claims.
Can I use saffron oil to make a saffron paste?
Yes, you can add a few sprigs of raw, raw saffron leaves as well as your own oil or butter. The oils will have a much different flavor
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