Saffron is prized for its color and flavor. To use, steep the crushed strands in a little hot water before adding both to the recipe. Essential to paella, bouillabaisse and Scandinavian breads.
• To heighten color and flavor, steep crushed strands in a little hot water. Add strands and water to recipe.
• It requires only a few stigmas to add a golden yellow color and distinctive flavor to rice, bread, cake, bouillabaisse, sauces, paella, soups, seafood and poultry.
Prep time: 20 mins