Preparing saffron correctly - how to get the most out of it

Saffron is one of the finest spices in the world - and to develop its full aroma, it needs the right treatment. In this recipe, I will show you how to get the best out of the fine threads using my method: intense aroma, rich color and real depth for risotto, paella, sauces or fish dishes.

Why you should try this method:

✅ No loss of aroma - perfect extraction
✅ Works in the oven, casserole or sous-vide
✅ Versatile: from pasta to fish
✅ Economical in consumption - full effect

Preparation

Ingredients for the saffron infusion:

0.1 g saffron (approx. 50-60 threads)
½ tsp sugar (optional, supports the flavor extraction)
40 g warm water (approx. 60 °C)

Preparation: step by step

Finely grind the saffron together with the sugar in a mortar.
Pour 40 g of warm water over it.
Place in a jar or small bowl, cover and leave to infuse for 4 hours:

- in the oven at 60 °C

- or in a sous vide water bath

- or in a pot at a very low temperature
Then pour through a fine sieve - your aromatic saffron infusion is ready!

💡 Tip: The finished infusion will keep in the fridge for up to 2 days. Simply use in portions.

Any questions?

What is your favorite dish with saffron? Feel free to write to me in the comments below the video - I look forward to the exchange!

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