Saffron is the only spice that comes from a flower. It is a taste enhancer. It is used equally with savory or sweet dishes. Saffron has straw and honey aromas with buttery notes. It is challenging to describe the taste, aroma and smell of saffron. Several laboratories have tried to reproduce them, without success.
A few pistils will be enough to enhance your recipe.
Never cook, fry or boil saffron. For stews, add it 20 minutes before the end of the cooking.
For an optimal result: let the saffron infuse in a warm liquid, ideally the day before. Water, broth, milk, cream, alcohol are some examples to introduce saffron in a recipe.
If time is short, grind your saffron with a little salt or sugar in a mortar and let it infuse as long as possible.