Elevate Your Cooking: Unleash the Culinary Power of Saffron

Table of Contents

1. Saffron: More than Just Fancy Yellow Stuff
2. My Saffron Awakening (aka, The Great Paella Disaster)
3. The Mystique Behind the Threads: Where Does Saffron Even Come From?!
4. Unleashing the Color Power: Why is Saffron so freaking vibrant?
5. Tasting the Rainbow (Saffron’s flavor profile decoded…kinda)
6. Kitchen Experiments: My Best Saffron Wins & Epic Fails
7. Easy Breezy Saffron Hacks For Newbies (that worked for me at least)
8. Is Saffron Worth the Hype (& the price Tag)? Let’s discuss…
9. Conclusion: My life long love of the Saffron? Or more like mild-intrest?
10. F.A.Q : Got any Q’s , im just an email away!

1. Saffron: More than Just Fancy Yellow Stuff

Okay, lets be honest. When I said ‘fancy’… that was my old brain thinkin. You see those tiny little strands in a dish… yeah, I saw them but was too dumb to think more then its color! My old- self had the whole wrong view. like if i told old me that i will actually wrote 4000+ words article, about saffron? i would tell me “ get over yourself bro”! like.. who are you? Jamie oliver??.. Now.. I look at saffron.. and… wow! ok.. where to even begin?? The first thing i did…was too research it on Google! You have a full color book for a plant that costs so much that’s considered one of the world’s most expensive spice, It isn’t “just fancy yellow stuff”, my past-self-moron. It’s something waaaaaaaay more! Lets move on…before my inner monologue start to be a burden!

2. My Saffron Awakening (aka, The Great Paella Disaster)

So, the “why” I began is funny. It all began on like.. a weekend. You see, there is my neighbor down street, she, well she is a FANATIC about all types of cooking and food.. But, Her real talent was in PAELLA. Yes.. one can become so good at PAELLA! She’s so amazing that once I’ve called my friend to say “i just eat some godly paella today, we gotta take her hostage!” I kid of course… mostly… well anyways… I’m rambling again.. Okay, back to saffron. I wanted to replicate this amazing dish that makes the angels cry of how great it is, at her kitchen . After i saw my neighbor use, guess what?,…SAFFRON!! I thought this is easy.. so.. yeah.. let me tell u about MY PAELLA..it looked like… like a failed painting class that used mostly yellow paint with some grey colors here and there, and that.. how do you put it… smells “funny”? Ohh boi. it did.. That disaster made me actually want to dive in deeper on the science side of that spice. Which brought me down on rabbit hole i still have not escape till this day.. so here we are!

3. The Mystique Behind the Threads: Where Does Saffron Even Come From?!

Alright, after my disastrous Paella try I dove deep on this, It became a bit obsessive at one point.. First thing was asking the very simple yet importnat qustion… where in earth did this things grow and made in to begin with? So you know that this plant where we get saffron grows just like grass in open field? No sir-y. its from these cute purple flowers, called crocus sativus. yeah sounds greek? The spice comes from the red-orange stigmas inside the flower. Okay hear me out. Each tiny flower makes only a few stigmas and must be all picked up by hand. Think for minute about how much manual labor you need for, let’s say 1lb saffron?? that’s where the “most expensive” price tag kinda making sense… no wonder all these articles keep repeating how crazy is the price… So yeah, the way you get it – carefully pulled by hand in fall season then get to the drying room for best use is just crazy! Like… really?! They are giving all their respect just for spice? Damn.. well not mad here…. The amount of work alone should get the people of world some award or somethin’….

Buy High-Quality Saffron. Enjoy 75% OFF - Limited Time Offer

Hours

Minutes

Seconds

$80 / 8g - Purchase Now

• Only 2 units left on our site

$90 / 12g - Purchase Now

• Only 4 units left on our site

$260 / 28g - Purchase Now

• Only 5 units left on our site

$340 / 60g - Purchase Now

• Only 6 units left on our site

$480 / 120g - Purchase Now

• Only 1 units left on our site

$650 / 180g - Purchase Now

• Only 3 units left on our site

4. Unleashing the Color Power: Why is Saffron so freaking vibrant?

It’s time for me to be a mad sientest on saffron for like 30 seconds (well… ok… maybe more) cause it amazes me how does that even work?! okay. When you have the stigmas. the small red-organge strings they are full of different componds! Most of it, a pigment call crocin! This is the VIP when you are talking about color and why when you add that spice in you paella (lets forget mine disaster..) then the whole dish became all goldie colors! That crocin molecule absorb the blue/green parts of the color wave of light! leaving the red-organge we see with naked eye, i kinda skipped on all of those scincy stuff but… yeah basic colors theory in there . And guess what?! there are studies say how that color do more for your dish then make them pretty? It actually make our brain feel happier in those dishes! It actually affects mood… like imagine all this.. with just few small tiny treads.. It’s nuts if you ask me!

5. Tasting the Rainbow (Saffron’s flavor profile decoded…kinda)

Ok lets talk taste because there’s a misconception there for sure! If you say like me “ I thought its taste ‘earthy’ and that is that, then yeah you also like my previous self haha!. Its taste is something i just can’t define. Like.. ok… I see on all article it describe as like a slightly-sweet flavor. but its more than that. i felt the most importnt aspect to its taste… is its floral tone. Like if u mix flowers (and the fact that saffron comes form them, makes it so clear!) , but not overbearing… a gentle touch.. kinda a “nature hug” in your tongue! and.. its so important the ‘suttle’ way of saffron , how it is.. because when u got low-quality one its going to make your tongue to taste more of a bitter after-taste! and NO-BODY WANTS IT! The quality makes huge huge different… so its better not buying from that street store you know nothing about haha. and when I taste that bitter ones , i literally see again.. my yellow/grey-failed Paella…. lets move on again.. that past hurts me!

6. Kitchen Experiments: My Best Saffron Wins & Epic Fails

Beside from Paella disaster ( lets let him REST), lets do some success for a change. after understanding more about the spice i began slowly. it did some things, some okay.. and others like my own personal “Michelin level success”. One I’m proud about is simple! Risotto. you know the type? I’ve added just a bit in a creamy one! WOW. it actually make you stop at first bite! The entire dish just level up all the experience. another “personal Michelin level experience”, I dare to say? was in my baking journey. Yes! even as a beginner in my baking side.. a basic shortbread with few touches of that amazing red orange thing, it changed from the plain ones i did many times to something really nice. its kinda magical.. and it always amazes me! ( ok yes this my “michelin experience” i’ll get over myself here…. i hope) but.. it is hard to hide my pure excitment on this! and the most IMPORTANT part? it wasn’t a failed paint session looking yellow-grey-kinda dish. I started seeing progress!!!. I started… understand how important that single spice! how crazy its affect, in taste, color.. and the rest!

7. Easy Breezy Saffron Hacks For Newbies (that worked for me at least)

Okay listen up… you guys like easy things, same goes for me!. cause when i did my reasearch… yeah there was a whole process of making Saffron ‘ready-to use’. and i saw.. soaking, and many scientific “important step” .. to actually release all of their amazing magic. But here a “quick” one that I’ve used (still use). For almost anything. take that amount you need (not so much!), a pinch or 2… put that in your hot water. Then cover it up ( I use my coffee mug for that part). Leave it like 10 or 15 minute. AND you’ll get an insane bright orange color, you never though it would! THAT color.. yeah its magical for anything that needs water like in a souce, risotto etc etc… Now the tricky part that some people get it wrong ( yeah i was part of the gang) ..is not to overuse it! A little goes long ways people! This will be useful to everyone on his starting journey! Just start with little and go from there! that what worked for me so…

8. Is Saffron Worth the Hype (& the price Tag)? Let’s discuss…

Okay the question on every body minds and their wallet… The price of saffron… its scary haha, no cap. When I buy something that my bank cry for I keep asking myself “IS IT WORTH IT?!!”. the honest and clear answer in my personal experience is: YES!! It elevates simple foods from, okay, too damn wow, with almost zero effort from us. Yes its EXPENSIVE AF, BUT its like…you got to see the bigger picture. it has that color we talked about! flavor profile that will be hard to be replace. the tiny ammount can do so so much… It’s all the tiny threads doing a miracle work here… and we are all gettin in the hype! It made me begin something! it started a path i don’t know what to lead too ( like all of us here?) that is enough for me! for it to be Worth it… i would say yes!!! but again i’m not forcing that in anyone.. buy it with some thinking haha

9. Conclusion: My life long love of the Saffron? Or more like mild-interest?

Sooo. here is the moment. am I in love? Not yet lol.. maybe one day (i always love love). It’s more…a respectful fascination I think… haha yeah… it’s sounds wierd but think with me.. Saffron was not just that weird colored spice. It was kinda the beginning, that lead me here. where i became (kinda haha!) good cook/baker with one small step! its still the magic threads who doing some sorcery behind it all.. My Paella is still in some state of.. development. its becoming better each try! with each time understanding that “less is more” really help alot!! all of that came just from one tiny threads ( like the title for the last Harry Potter movie lol). So I will continue to play, and cook, and bake. just continue to enjoy that thing! that makes food better in any aspects!! and hey!! my past self “dumb kid” got to say: sorry for judgin you so hard!. So here to new and biginning adventures of our life… or our baking and cooking journey’s . One step at a time… one red thread at a time… I know I made this long ( too much for me i need some drink and take a rest now). I hop this has an enjoyable ride! lets go to final part here!.

10. F.A.Q : Got any Q’s , im just an email away!

Sooooo! This section should be an entire topic for other article… i hope. cause that is huge lol… for all the new-saffron starters, always check quality! do research, check your souces and see all of them colors that goes to the process, just be curious about that magic thread… cause behind those “tiny strands” there is the world, it depends on your choice.. to chose good ones… now im very tired and very thirsty so im gone here! but not too gone…you all are more than welcome to drop me a question..or whatever. I’m happy to start a new conversation. I really mean that!. if it is on saffron or any crazy though on baking /cooking in general.. yeah.. we will be there for a small talk. Email on page!. lets talk about it!.