--- title: "Saffron: what it means in cooking — Tiny Plates" description: "Saffron is the dried stigma of a crocus flower and the world's priciest spice. How to bloom it for paella, risotto and Swedish saffron buns." url: "https://www.tinyplates.dev/glossary/saffron" --- # Saffron Saffron is the dried stigma of a crocus flower and the world's priciest spice. How to bloom it for paella, risotto and Swedish saffron buns. Also called Saffron threads, Saffran, Zafferano. Saffron is the dried red stigmas of the saffron crocus. Each flower has only three, and they are picked by hand, which is why saffron costs so much by weight. It gives food a golden yellow color and a taste that is honeyed, floral and slightly bitter, with a hay-like smell. A pinch flavors a whole dish. ## How to use it Saffron needs liquid to release its color and flavor. There are two common ways. 1. **Steep it.** [Bloom](https://www.tinyplates.dev/glossary/bloom) a pinch of threads in 2 to 3 tablespoons of warm water, milk or stock for 15 to 20 minutes. Add the liquid and the threads to the dish. 2. **Grind it.** Crush the threads in a [mortar and pestle](https://www.tinyplates.dev/glossary/mortar-and-pestle) with a pinch of sugar or salt to make a powder, then dissolve it in a little warm liquid. This gives more color from less saffron. A pinch of 15 to 20 threads, or about 0.03 to 0.05 g, is enough for a dish that serves four. In baking, recipes use more. ## Substitutes Nothing tastes like saffron. For color only, use a pinch of turmeric, but the flavor is earthier. Safflower, sometimes sold as "Mexican saffron", gives color and almost no taste. ## How to store it Keep it in an airtight container in a dark, cool place. Light and air fade it. Threads stay good for a year or two. Powder fades faster. ## Common mistakes * **Using too much.** It turns bitter and medicinal. * **Adding dry threads to a dish.** You get red specks and little flavor. * **Buying cheap saffron.** Fakes are common. Real threads are deep red, shaped like small trumpets, and color warm water slowly. If the water turns yellow instantly or the threads lose their color, it is likely fake. ## In recipes Saffron is essential in Spanish [paella](https://www.tinyplates.dev/glossary/paella), Milanese [risotto](https://www.tinyplates.dev/glossary/risotto), French bouillabaisse and Persian rice. In Sweden, _saffran_ goes into _lussekatter_, the S-shaped saffron buns eaten around Saint Lucia's Day on 13 December, and into saffron cake for [fika](https://www.tinyplates.dev/glossary/fika). Swedish packets usually hold 0.5 g, which is the amount a typical bun recipe means by "1 packet". Grind it with a little sugar and melt it into the warm butter or milk. ## Recipes that use it 2 recipes from the sites we collect. * [![](https://www.onceuponachef.com/images/2022/11/20200914_SEGAL_JM0728-1200x1500.jpg)Spanish Paellawww.onceuponachef.com · 105 min](https://www.onceuponachef.com/recipes/paella.html) * [![](https://www.skinnytaste.com/wp-content/uploads/2011/07/Halibut-and-Shellfish-Soup.jpg)Halibut and Shellfish Soupwww.skinnytaste.com · 30 min](https://www.skinnytaste.com/halibut-and-shellfish-soup/) ## Related terms * [PaellaPaella is a Spanish rice dish cooked in a wide, shallow pan with saffron, stock and meat or seafood. See how to get the crisp bottom called socarrat.](https://www.tinyplates.dev/glossary/paella) * [RisottoRisotto is Italian rice cooked by adding hot stock a little at a time while stirring, until creamy but with a bite. See the ratio and the finishing step.](https://www.tinyplates.dev/glossary/risotto) * [Mortar and pestleA mortar and pestle is a heavy bowl and club for crushing spices, garlic and herbs into pastes and sauces. Here is how to use one and which type to choose.](https://www.tinyplates.dev/glossary/mortar-and-pestle) * [BloomTo bloom is to wake up an ingredient in liquid or fat before use, like soaking gelatin, proving yeast or frying spices. Here is how each one works.](https://www.tinyplates.dev/glossary/bloom) * [FikaFika is the Swedish break for coffee and something sweet, such as a cinnamon bun, shared with others. See what is served and how to do it at home.](https://www.tinyplates.dev/glossary/fika) * [Ras el hanoutRas el hanout is a warm North African spice blend of cumin, coriander, cinnamon, ginger and more. Use it on lamb, chicken, couscous and tagines.](https://www.tinyplates.dev/glossary/ras-el-hanout) [More in pantry ingredients](https://www.tinyplates.dev/glossary/category/pantry-ingredients)[Every term from A to Z](https://www.tinyplates.dev/glossary)