Only three individual stigmas are formed by each saffron crocus flower. Each stigma, when dried, turns into a single strand of saffron. Saffron must be individually handpicked due to its delicate nature. This makes it an extremely labour-intensive process and is why saffron is so expensive.

liquid saffron

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liquid saffron

serves	prep
1 small jar	2 mins

serves prep 1 small jar 2 mins

Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe

liquid saffron serves prep 1 small jar 2 mins serves prep 1 small jar 2 mins

ingredients 1 tsp saffron threads pinch salt or sugar 200 ml boiling water

Instructions

1. In a mortar and pestle, pound the saffron threads with the salt or sugar, until a fine powder is formed. The addition of the salt or sugar makes it easier to grind the saffron.
2. Place the ground saffron in a small jar and add the boiling water. Stir to release the colour and allow to infuse and cool for 30 minutes.
3. Once completely cooled, seal and store in the refrigerator until needed.