How 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.
Prepare the threads
Use a small, dry mortar to gently crush the threads. You can also leave them whole for a more visible finish. Measure before adding liquid so you can repeat a recipe you enjoy.
Make a small infusion
Cover with a little warm water and rest for 15–20 minutes. Use enough liquid to cover the saffron; include this water in the recipe’s total liquid. Add both liquid and threads to the dish.
Adjust for your recipe
For rice, stir the infusion into the cooking liquid. For sauces and soups, add it while there is still time for the aroma to spread. An infusion is a cooking technique, not proof of origin or purity.