{"id":1992,"date":"2026-05-06T10:50:08","date_gmt":"2026-05-06T10:50:08","guid":{"rendered":"https:\/\/www.safradelmontsec.com\/tips-for-use\/"},"modified":"2026-05-07T10:16:43","modified_gmt":"2026-05-07T10:16:43","slug":"tips-for-use","status":"publish","type":"page","link":"https:\/\/www.safradelmontsec.com\/en\/tips-for-use\/","title":{"rendered":"Tips for Use"},"content":{"rendered":"\t\t
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Saffron in its maximum expressiveness...<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Tips for Use<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Saffron needs time to develop its aroma.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The maximum expressiveness of saffron is acquired by infusing it for at least 4 hours. 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. Add this saffron preparation (with filaments) 10 minutes before the end of cooking.<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Recommended Dose<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/p>

  • Sauces:<\/span><\/strong> 6 – 8 threads or stigmas per 250 g of cream or the equivalent of \u00bc litre of sauce.<\/li>
  • Rice and pasta: <\/strong>6 – 8 threads per litre of broth or water.<\/li>
  • Sweets and desserts: <\/strong><\/span>10 – 12 threads per litre of milk.<\/li>
  • 0,01g = 6 threads of saffron<\/span><\/li><\/ul>

    <\/p>

    When handling saffron, wood utensils should be avoided. The wood easily absorbs the organoleptic components of the spice.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    Did you know...<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    The saffron comes from Asia Minor and there are data that used it 2,000 years B.C?<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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    In Spain it was introduced by the Arabs between the 8th and 10th centuries. From the beginning its main use was culinary, something that spread throughout all Mediterranean countries<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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    Catalonia was the gateway of saffron to the Iberian Peninsula, and it was the first region of Spain that, during the Middle Ages, cultivated and exported the first saffron recognized for its excellent quality<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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    The magnificent properties of saffron make it a versatile spice used in different fields? In addition to gastronomy, saffron is currently used in medicine, cosmetics and perfumery<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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    The saffron have a great source of vitamins that help improve the quality of life? It has been shown to even have beneficial effects in the fight against degenerative diseases such as Alzheimer's and multiple sclerosis<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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    To get 1 kg of saffron, do you need about 200,000 flowers? The flower, which lasts only one day, has inspired numerous mythological tales, legends that have been born in the oldest civilizations<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

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    Saffron in its maximum expressiveness… Tips for Use Saffron needs time to develop its aroma. The maximum expressiveness of saffron is acquired by infusing it for at least 4 hours. 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, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1992","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/pages\/1992","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/comments?post=1992"}],"version-history":[{"count":3,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/pages\/1992\/revisions"}],"predecessor-version":[{"id":2079,"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/pages\/1992\/revisions\/2079"}],"wp:attachment":[{"href":"https:\/\/www.safradelmontsec.com\/en\/wp-json\/wp\/v2\/media?parent=1992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}