Saffron Buying Guide: How Much Saffron Do You Really Need?

Table of Contents

1. The Saffron Mystery: Unveiling the “Red Gold”
2. Real Talk: How Much Saffron is Too Much?
3. The Great Saffron Math Breakdown: threads Vs weight.
4. Your Own Kitchen experiments. My Saffron Disasters, for your better understanding
5. Buying smart: where to get, what to be carful and more
6. Saffron’s many faces: From dishes to Drinks?
7. What the Future Hold’s?: sustainability in the field of Saffron.
8. Conclusion: So…are you ready to play the gold’s game?.
9. Saffron FAQ: Stuff you probably didn’t even knew you needed to know.

The Saffron Mystery: Unveiling the “Red Gold”

So, you guys know, I always get kinda obssed with certain things… Lately It has been Saffron. Seriously though, where do i even start with this stuff? I feel like It has a very cool, very long story behind it.
It’s not like your average herb, you know? Like, you find mint everywhere, or some rosemary. But saffron? Saffron is basically a queen of spices; it has an interesting history. Think kings and queens demanding it for royal banquets (and maybe to just make their rice, like, look cool too, honestly,). It is the “red gold,” they said, like its actual money, which i feel isn’t far from true honestly. People used it, and still do for coloring (some say fabrics and not food, others the oppostive), they claim its good for “the health”. and they said they’d traveled the world just to get that few little grams! (this sound very dramatic..and also cool honestly. ).

Anyways I’ve dug a bit deep on the whole deal with “the world’s most expensive spice,” like we like to call her. Saffron isn’t grown on huge bushes that can just go on and on… instead is cultivated in a way we would call “careful”, with like an ancient art with delicate tiny purple flowers (you can even search those online…are gorgeous). These delicate flowers bloom once a year; and guess what; its the little part inside which we see like “a few hairs”…it looks very nothng.

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Think about this too- those “hairs” are picked by hand which makes it the best, it doesn’t seem very logic to not using a “machines”, but still thats the beauty, there is no robot picking these. The pickers has to, you know, get to each flower carefully to pluck it just right before it has had to wither. After its hand-picked then you dry them very precisely (they aren’t something like tomatoes you dry it under sun and that is fine… they should go in low humidity rooms which looks like space ships from the moon.
After all this; then yes its your “red gold.” And this its how is make all the “crazy pricing ” logical. Its all part of a very interesting history. And now it makes you feel a lot more grateful the next time you make, that tiny risotto with some few strings… makes you think, it goes through a real journey just to get there to be in your dish.

Real Talk: How Much Saffron is Too Much?

Okay so this is it- now, we get to the actual reason for why I started researching in first place!. The main thing we’ve come here to know!. How much of this red stuff, which by the way doesn’t have red color, its rather yellow…is too much?
You might wonder, if a pinch could make all those colors and “health effects”; does “more” is a magic trick? , maybe adding a whole bag will send you to another level?. Honestly this where the personal thing of experience it kicks in- and you will really think you are using the correct amount based on your needs and flavors. The short answer: it isn’t about amount it is about taste . We would use it more “because of the effects,” its the colors… and most import, if not important, its its aromatic compounds to enhance a flavour, with is just… amazing, truly.. And its all about your palete- so the most importnat quest, would be your personal trial and errors, or maybe your aunt who is very knowldegable could give some guidience .

But we still will breakdown that to more detailed informations… don’t think you won’t receive that just like this, ofc we got into details

The thing about saffron its the taste… or the intensity. Less saffron generally brings up this really lovely “earthy floral kind” taste. which I personally enjoy. And It is more the color which becomes, so, vibrant… I don’t know how to even describe…its just another thing when this magic happens, specially with rise dishies (i know.. so common. its what it is). And here, just here we arrive to that big and old mystery… with “a bit more” your dish will simply taste bitter- or more accurately – your lovely flavor with “floral hints” its now this “medicinal and kinda yucky aftertaste.” Not nice, right? It’s what I call the Saffron Wall of Error.. and it does occur all the time!. so learn from my mistkaes . Seriously, don’t do it; your food, will make your mouth just a bitter taste and it wouldn’t go way for hours (or even the whole day honestly). Also.. do you really want to “waste your gold” in such a way? No right…no . So let’s say if you had added lets’ say 1 gram into the full big family dish- and if its over “saffroned”, or like i tend to say when you reach the “wall”, it could make all your dish kinda meh.. so here a word that its very over used with cooking… “Balance”.

The Great Saffron Math Breakdown: Threads vs Weight.

Okay, here we have more technical stuffs- we got math, you and I got to figure that out, (i am no scientist nor numbers’s persons…lets figure out this together). See Saffron usually its being sold like thread. This tiny threads or in powder forms (honestly I prefer threads..because with powder is hard to distinguish.. is very close to another spices that make it less trustworthy. So for me is not really a risk to even considered.). When I have to check if something its ok and fine for myself is by looking all that “information label”. It can usually go between weight: from 1 gram up to 5 or more grams . This sounds tiny; it truly is tiny!. Think how tiny they look…and how much these few threads costs, makes you understand how much this could have took to be placed right here for me to make a simple dinner dish. The usual way is when we tend to add it per portion; for one to two serves you only will be “using 2–6 threads”. Again here we speak of preference because i feel 2 it’s okay.. but 4 will enhance things. That’s pretty crazy right. 6 its too much usually. Then you will start going for about like 10–20 threads for the average dish… that is the ideal, not to have like that wall experience we talked about it previously. Then you start adding weight it’s the part we got a lil confuse honestly… And now all the mystery of measuring properly starts. One gram of saffron can actually consist like 500+ threads. And that changes things completely in your view of “adding to many threads for such dishies”… So yeah, measuring properly it’s the key of “not doing too much,” honestly.. so buy the scales! (a proper scale will save you money trust me).

So yes, here you can find some simple guidelines but always.. I said.. you gotta experience first.. Here’s a loose “rule of thumb”:

• Small Pinch (2-5 Threads): Perfect for light flavoring. good with herbal tea. Perfect for, that small “test”.
• A “Generous” Pinch (10-20 threads) This usually works when cooking rice, pastas, chicken, light soups. A “safe” point.
• **Go beyond (over 20 or even 25+ Threads) Be VERY careful: – You reach that “wall”, and now taste are very weird bitter. (please, learn from my mistakes here, the best tip for cooking; its “Less its more”.
• 1 gram (500+ threads): will make more than 10 to 20 serves depending of the dish. Usually not to be added to small cooking sessions!. This would make like a very big plate, perfect to cook in events or just for big family meals.

Your Kitchen experiments. My Saffron Disasters, for your better understanding

Okay so, get comfy because i will now talk about all of my adventures…all the mistakes I did so now you know. First times was pure “random”.I didn’t check any numbers- I really didn’t care.. and my logic with it was- If “a bit” is all what is “advertised”, then the more, its much more better right?!. NO, absolutely NO!. My first attempt at adding it into a risottto , ended up tasting…weird. Not nice.. it felt as if my mouth ate a bunch of medicine and now is fighting. . This really taught me one thing – more does not =better. The only positive thing that came out of it? the color was, like…magical.. just as expected honestly!.
Another time, my second time ( i always gave myself another chance to learn) and this time I was, or at least I thought it was very carefully- I measure..like a chef ,and still failed – it just went a little bitter after few bites . At first i tasted and “ok,” i did it! then in seconds…boom a bitter party happening in my mouth!. Still it’s interesting because each time I added the same number of threads- and I had differents’ outcomes!. this confused my brain so badly that the only thing i had in my mind is the next cooking sesion to try it again, not to give up.
Now with every meal with this “gold,” i am careful, its less experimentals… more science I would like to say (but trust me i am anything related with sciences..). I now think of all my prior errors before i open the jar… Nowdays I would usually test one thread- it is better safe than being “saffron bitter”. What this experiment teach me more? how i like to test flavors first- I usually go little bits by bits until I feel a sense of taste “i was aiming”.
So yeah, listen carefully. Please. Your “saffron experience,” it’s a path; don’t rush the path and be patience, try out one or two threads before you just “toss” it into your dish! And this tip its important for all, including pasta , soups, etc, etc. You gotta, really, really learn the “less its more ” before you just pour the “red gold “. And trust me that every mistake helps you be closer and closer to make the dish of your life. This isn’t an add…this is the pure truth .

Buying smart: where to get, what to be carful and more

Where to buy is a question as crucial like how many threads you add…so listen closely my “safari friends,”. Because where to buy is almost half the game… This is why we cannot let those crazy places take advantage of our innocence (and also wallets, this saffron stuff ain’t cheap for you know…)

• Reputable spice shops.– It feels safe honestly to get from “real shop sellers,” or old known traditional “markets” those are safe! Those shops will usually sell better stuff. Also, another plus is you can often find, sellers who know they stuff well…or if your a lil bit extra (like myself honestly..) and know where are you talking about; that can lead you into having like a nice chat about it… it feels “real” and much better if they do have all information. Another benefit that I like, I feel as the shops feels as a museum that we all get the possibility to know the past just looking into it, each smell feels very intense and unique.
• Farmers or Organic “Fair trades shops”: – There is nowaday, many shop or “local communities” or that direct source of sale without no third party involved. Which make sure everything that you are going to purchase “it will arrive” much faster and not in long storage locations. And those “shops” or places always are willing to show what they do (with real informations..or more info if you require them)
• Online retail stores :. Oh internet , internet- this was for a very short period my main location for it- and not very successful ones… there you just see pics which never tell the story- because the picture you see there, might not really reflect how you receive. The benefits? all at hand from home! No traffic. The bad side? all those unknown places who sale under name “Saffron”, which isnt really, it might be any spices at all…or something “not nice”. so if you will risk.. then be prepared and very, very extra, careful when purchasing from random sellers from amazon, ebey or ali- express stores; look always, always those “review section”, is usually there where the “true things happens.”

Things to look when you purchase it:

• Color-. should always be deep red , without a brown shades or pale.
• Scent: Real Saffron smell must have this earthy smell, with the lil “sweet notes.” ( you can literally look online the smell and will bring you in better directions.. its amazing).If is has no scent? stay very way..is probablt fake..or just not “fresh”, its not what you wanted!
• The “look”:. each of those threads will always look dry- no any of oil’s type . If its oiled stay clear.
• Price:. Like I mention, “it ain’t cheap.” – So, you must, seriously must look with different eyes to all those super low pricing- most of the time? isn’t “gold saffron,” if not..fake spices sold with “golden dreams”.

Saffron’s many faces: From dishes to Drinks?

Ok, I thought saffron was all about rice. It isn’t. Honestly saffron goes everywhere. If someone wants saffron in their smoothies.. I might join (and actually would very likely make a recipe later).. but we can’t deny there’s a huge history that doesn’t revolve only on dishes…
We’re thinking way beyond Paella- which I am not a great cook from Spain anyway to be honest… its mainly something like, just “that dish” when “we all think about it”, saffron’s “power”. Let’s get into how versatile is in a normal cooking day…

• Drinks: Yes drinks. For centuries saffron been used in infusions, teas..and with milk or herbal tea its like that “warm comfy hug”. Just with “a few threads”, is already doing her work… In those types of “medicinal” beverages is where the “magic really shines” honestly.
• Deserts and sweets : I did it with ice cream the other day and the colors was amazing!! it literally turned the normal milk ice into “something out of space”. Or maybe use into baking? some kind of cake ? cookies, even? yeah!!… its pure gold in such “not too obvious locations”. Saffron, here again its about aroma and unique taste that make this all works like a pure blessing (a golden one!)

What the Future Holds?: sustainability in the field of Saffron.

Okay, so here we arrive at a serious tone… I don’t know everything but there is some “topics” that requires a change when it’s all related with “this gold” we all appreciate.. I mean saffron, if we think deeply.. has some heavy effects (in the positive ways mostly..with some things that has to change as we mentioned before)
Since it is very difficult to “produce” this magic in bigger productions – We all wonder what will happened in a near future?. We all love saffron…we also all wonder how to improve to reduce such manual processes (this would have so many ethical concerns with labor; and honestly this is not my topic so i rather skip- which still does make me worry ) But i wonder if the production become like “fast production,” or with automated technology will it change everything? or is part of what is important the actual “hand-picked” processes? I will go into researching soon (maybe another blog is needed.. but lets leave that one for a next journey.. this is about how many we really need ). But yes this concern should also have some “noise.” we need to see with more conscious to be grateful to it’s producers; how it can continue to be better…better not in a quantity terms of making bigger; but better how to get “quality” in better conditions.

Conclusion: So…are you ready to play the gold’s game?.

So that’s it – I have, I really have written more than i ever intended in one sitting… Who knew “red gold,” had all these crazy questions right? Its more complex that “simply adding a few treads into a dish; ” – or its easy “to be like oh yeah lets add much more.”-. Its like everything in life when we start to over do with stuff….its better with time to figure it out all little by little. Saffron isn’t only for cooks or chefs who has all perfect and ready; instead its more an invite, a challenge… a deep mystery if you wanted to.. it might require your time; some tests…lots of mistake I am telling you . But each failure can take you into understanding. What you learn at end of this experiment ?…
My journey made me understood its about what your palate truly want; not much a number. (ok…number also matters; but its how your pallet “ feels about numbers”) . The next step now is to really understand, for yourself; “how much it is, truly too much or what’s my ideal number with thread and color”.
So. You got it. You know all about “the gold “. Ready? Its now up to you!

Saffron FAQ: Stuff you probably didn’t even knew you needed to know.

Q: How do I store saffron correctly?

A: Away from heat light and humidity! So basically don’t place it next to a window! or into your fridge. I know it might be obvious.. But in reality? many forgets that this might affect all, so go for some very airtight jar which will keep it nice..or even put that into the dark pantry- will last much, much longer in top conditions .

Q: Can I grind my own threads or should I get powder version?

A: Okay, i did said previously powder isn’t that good- if not safe..so go for the “threads”. If you still insist to use that..make sure to do that, just before using so all of the compounds wont dispear . Always better freshly done then kept “already powdered” from other seller stores or brands.
And i did find grinding is also amazing.. because with threads takes longer to give away colors! if you pre grind it..then color will be there in no time.

Q: Saffron and Health? it’s a real thing?

A: Look, i ain’t no doctor!.I just like food honestly! There are “studies” which said about its properties! if it’s a health boost then it can go to medicinal values or “antiox”… So, research a bit on your own and listen into the right channels…don’t rely just with random bloggers.

Q: Why is it so expensive ?

A: Its all into “time” and manual picking – one single tiny flower, so many tiny steps and the work by “hand”, its literally an art and skill (with more history than our time ). Its something very very limited if you actually really stop to think about that… so the price reflect “this magical process.

Q: Will there always be such good quantity and Quality with all those production limitation and global climate changes ?

A: I will go into researching more about this… Stay tunned because this sounds as an open quest to understand!. I want to see how those ethical farming works! it shouldnt only stay with the consumer awareness of only using correctly, its something we can all go a step ahead! And how they are getting better…and with climate issues? thats more than complex!.thumb_upthumb_down