You can buy saffron in most parts of the world. If your country isn’t on this list, feel free to make your own local saffron.
How much can I get?
Saffron costs a bit more than most other spices on this list, but it’s definitely worth it. Most dried saffron is sold at grocery stores, and as you’ll see, one cup per pound can be pretty pricey.
So how do you make more?
Saffron is super versatile. For cooking we’ll use the dried leaves to sauté cauliflower or green bell peppers, or toss with pasta, chicken, or turkey for a savory, fragrant sauce.
How much is too much?
How much toasted spelt flour for your favorite pasta? How much toasted sesame oil for dipping chicken? The choices are yours!
Can I do this all at once?
Yes. But if you aren’t cooking or storing your saffron, don’t be surprised if it fades or starts tasting like old cereal. It will take a couple of weeks or so—and perhaps even months—to find that magical point at which it no longer tastes so bitter.
How do I store saffron?
Saffron should ideally be allowed to air-dry before consuming. If you keep them at room temperature, they start to lose some of their fragrant scent or taste. (Try this: Put a few whole saffrons in the microwave with 5-10 minutes left in the timer, wrap them in plastic wrap, and put in the fridge. At the end of the cooking time, take them out, let them air dry again, and toss them in a ziplock bag with a couple teaspoons of olive oil to rehydrate.)
Did you know that my favorite saffron store is the Safeway in New York City? No? If not, check out my favorite New York City food blogs—the other places I buy my saffron from.
And if you don’t live in New York City, here’s a list of saffron aficionados that I recommend you visit.
What should you do with leftover saffron?
Use the dried leaves as you would any spice blend. Use them to cover a dish or add to a dish for a tasty meal. Use them as a garnish for seafood. Use them as a garnish for
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