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Step 22Saffron.
Saffron is the most expensive of spices, but it is used sparingly. (I really only use a pinch anytime I use it!) A small tin can last a good while and it imparts a wonderful bitterness to food. While this sounds bad, it's not. When used in dishes with lots of sweet or acidic flavors, it balances it out.
Saffron should be dark red/orange in color, and when added to cooking liquid it will begin to turn the dish a lovely yellow color. It is used mostly with fish and rice, and is a key ingredient in paella. I also like it with chickpeas and with chicken.
I do not recommend buying it in powdered form, because it's harder to tell if you have the real thing. Saffron is very commonly mixed with other spices and sold as pure saffron and that's not what you want!
Saffron should be dark red/orange in color, and when added to cooking liquid it will begin to turn the dish a lovely yellow color. It is used mostly with fish and rice, and is a key ingredient in paella. I also like it with chickpeas and with chicken.
I do not recommend buying it in powdered form, because it's harder to tell if you have the real thing. Saffron is very commonly mixed with other spices and sold as pure saffron and that's not what you want!
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