Saffron needs time to develop its aroma.

It is important to infuse the spice in hot water (minimum 5 cl) or any liquid preparation related to the recipe: broth, wine, vinegar, milk, etc. The maximum expressiveness of saffron is acquired by infusing it for at least 4 hours. Add this saffron preparation (with filaments) 10 minutes before the end of cooking.

We also recommend grinding it in a mortar to prepare meats or other recipes that do not require a special sauce. To grind the saffron it can be dried slightly, putting the threads of the spice on a sheet of paper, for a few minutes at the entry of an open oven.