Saffron is one of the most treasured spices in the world, and here at Ayoub's - We're pretty certain we have some of the best in the world!
Harvested from the pistons of crocus flowers, saffron has a floral, bright flavour that infuses many of our most signature recipes. It's a wonderful addition to savoury or sweet cooking and gives dishes a beautiful golden colour.
Pungent flavour; floral aroma; smooth and distinctive colour
Deep red threads with orange tips are the best
Use just a little; too much and it tastes too bitter
Store in a cool, dark place (away from other spices)
- STEEP a pinch in hot water for 20 minutes min.
- CRUSH into a powder using a pestle and mortar
- TOAST threads in a heated pan
- Heat releases the flavour and draws out the colour
- Substitute water for milk, white wine, broth, or stock
- Add liquid or powder to your recipe (usually at the end of cooking).
Quick Recipe Ideas
For a simple, authentic and creamy Italian risotto, combine saffron with
chicken broth and white wine.
Said to be the key ingredient for a traditional Spanish paella, add
saffron to your chicken stock (with bay leaf, white wine, and paprika).
For a true French bouillabaisse (a traditional French fish stew), substitute
your fish stock with saffron and boiling water (others go with orange
juice or sherry instead).
For a mouthwatering Indian biriyani, toast threads in a heated pan; add to
a cup of warm milk; set aside for three hours; drizzle in streaks before
the final 30-minute simmer.
Saffron will add unique flavour and colour when preparing:
- a host of rice dishes (particularly long-grain)
- meat or seafood (e.g., crab/fishcake mixtures) dishes and sauces
- desserts (e.g, ice cream, cakes, cookies, biscotti, rice pudding)
- coffee with cardamom for an authentic Middle Eastern hot drink
- sauces (e.g., mayonnaise) or as an accompaniment to a main course
- just about any curry
- soups, broths, and stews
- bread (yes, even bread; e.g., British braided bread and Swedish buns).