Please store in cool dry place out of light for lasting freshness.

Because of its expense, and intense flavour, very little saffron is required for culinary purposes. It can be crushed to a fine powder in a mortar and pestle. It is easier however, to steep the saffron in hot water— a pinch to a cup will create the desired flavour and colour.

Enjoy in a variety of dishes

Saffron most common function is to colour rice yellow, as in festive Indian pilaus and risotto Milanese, where its delicate flavour make it the most famous of Italian rice dishes. It combines well with fish and seafood, infamous as a key ingredient of Spanish paella as well as bouillabaisse. In England, saffron is probably best known for its use in Cornish saffron buns where it is paired with dried fruit in a yeast cake.