VELDA JOURNAL
Journal
Small rituals, remarkable flavour. Practical guides for everyday cooking.
01 / JournalHow to infuse saffron
Gently crush a small pinch of threads. Add a little warm water and leave for 15–20 minutes. Add both the liquid and threads to your dish. This is culinary guidance, not a quality test.
Read the guide02 / JournalStore it beautifully
Keep saffron in a tightly closed container in a cool, dry cupboard. Avoid sunlight and moisture. Use a dry spoon and close the container promptly. Follow the best-before information on the final pack.
Read the guide03 / JournalCooking with saffron
Try saffron in rice, soups, sauces and baking. Infuse first to distribute colour and aroma. Add gradually: the right amount depends on the recipe and your taste.
Read the guide04 / JournalHow much to use
Begin with a small pinch for a dish serving two to four people, then adjust. A kitchen scale helps with precise recipes. This is a culinary starting point, not medical or supplement advice.
Read the guide05 / JournalA simple saffron rice
Rinse 200 g rice. Prepare a small saffron infusion. Cook the rice with water according to its instructions, adding the infusion during cooking. Finish with a little olive oil and salt to taste. Serves two.
Read the guide