Q&A for How to Prepare Saffron

Saffron doesn't dissolve in water. When you soak in water or another liquid, it helps draw the rich flavor and color out of the saffron and into the liquid. You can then add the liquid, with the saffron threads still in it, to your dish.

Saffron is often used in curries and soups, so it's an ideal addition to your favorite recipe. It adds a bitter, flowery taste, as well as a rich orange color.

Saffron is often used in lamb stews and dishes to add a rich, pungent taste. It's best to start with a small amount, though, because too much saffron can easily overwhelm a recipe.

Saffron has a slightly bitter, almost flowery taste.

Yes, you can leave the saffron threads in the dish if you want. They can be a beautiful addition to a plate.

Because it ensures even distribution of the flavor throughout the dish. In general though, it is better to use hot water to soak the saffron.

No, saffron doesn't have any known stress-relieving properties.

Yes! Saffron is a delightful addition to fish recipes.

If you're making just one cup, use 5-6 threads. Soak the saffron in warm water for 10 minutes before using it.

Yes, saffron is healthy. It contains compounds called carotenes, which have been linked to better memory retention and the inhibition of cancer growth. However, since you generally use very little in a recipe, the link to its health benefits may exist only in laboratory studies (which have mostly focused on carotene extracts rather than the saffron itself).

Saffron can cost between $500 and $5000 per pound. This is because saffron flowers yield very little usable saffron, and it must be picked and processed by hand.

Six years is too old for saffron - it is likely to have lost its vibrancy, flavor and piquancy by 6 years. It is advised to not keep/use saffron beyond 2 to 3 years. However, you could try it - if it has been kept in perfect conditions away from sunlight, it might be okay, but no promises!

Yes, but there is little benefit in doing so because you won't get its vibrant color, you won't get much flavor (this is why you cook it or soak it, to infuse the flavor into other foods), and it will be barely noticeable if eaten raw. However, if you wish to use it as a pretty garnish, such as atop a cake or on frosting, there's no harm in doing so.