Saffron is the world's most prized spice — and a little goes a long way. If you've ever wondered how to get the most colour, aroma and flavour from those delicate red strands, this simple guide walks you through it.
What is saffron?
Saffron is the hand-harvested stigma of the saffron crocus flower. Because each flower produces only a few strands, and they are picked by hand, genuine saffron is rare and treasured. Our Kashmiri saffron is sourced from the Kashmir region, known for some of the deepest-coloured, most aromatic strands available.
How to bloom saffron
The secret to using saffron well is to “bloom” it first — this releases its colour and aroma into your dish.
- Take a small pinch of strands (you really don't need much).
- Optionally crush them gently between your fingers.
- Steep in 2–3 tablespoons of warm (not boiling) water or milk for about 10–15 minutes.
- Add the liquid and the strands to your dish.
How much saffron to use
A pinch — roughly 15–20 strands — is plenty for most dishes serving four. Saffron is potent, and adding too much can make a dish taste bitter, so start small.
Ways to cook with saffron
- Rice & biryani: stir bloomed saffron through basmati for golden colour and fragrance.
- Curries & stews: add to the sauce for warmth and depth.
- Desserts: a classic in kheer, kulfi and rice puddings.
- Saffron tea or milk: steep a few strands in warm milk for a comforting drink.
- Paella & risotto: a staple in Mediterranean rice dishes.
How to store saffron
Keep saffron in an airtight container away from direct sunlight and heat. Stored well, it holds its colour and aroma for a long time.
Choosing good saffron
Look for whole strands with a deep red colour rather than powder, which can be diluted or mixed with inferior material. Browse our spices and salts collection to see what we offer, or go straight to our Kashmiri Saffron 5g.