Saffron is the dried red stigmas of the flower Crocus Sativus Linnaeus. It is a natural way of adding colour to cooking (may stain plastic). Use sparingly.
Usage ideas
Crush the strands lightly and steep in a little warm water or milk before adding to the rice for paella or risottos.
Transform mashed potato by adding a pinch of Saffron strands to the water when boiling. Drain, stir in crushed garlic and olive oil before mashing.
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Crush the strands lightly and steep in a little warm water or milk before adding to the rice for paella or risottos.
