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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Saturday, August 8, 2009



Saffron comes from the stigma of the saffron crocus. It’s no wonder that saffron’s considered one of the most expensive spices: according to Mr. Harold McGee, it takes over 70,000 flowers and about 200 hours of labor to produce only 1 pound of dried saffron.

The best saffron is bright red, and not yellow. It’s wonderful for adding a signature “hay-like” flavor, and a beautiful yellow-orange color to dishes. To use saffron, throw a few threads in hot water (or other liquid) to release the color and flavors, then use both the threads and liquid in your dish.

I buy saffron online from saffron.com. A 5 gram bottle costs $40 and goes a long way.

2 Responses to “Saffron”

  1. Vitor Hugo — 8/9/09 @ 12:52 pm

    Oh, Do you have McGee’s book too? :D I bought recently and it’s really good.

    Where I live, turmeric known as “saffron” (Indian Saffron or Earth Saffron). Give only the color, not the flavor. But way more cheap, hahahahah

  2. SteamyKitchen — 8/9/09 @ 10:22 am

    I keep my saffron in pantry…cool and dark!

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