New Method of Brewing Saffron

Saffron, an expensive tasty spice, not only gives good taste to food; but also gives countless healing properties. This spice is used in most foods and drinks in Asian countries. Saffron can be used in powder, string, or infusion forms. In this article, we have provided a different method of saffron brewing; in this way, you can double saffron taste and your enjoyment while cooking and consuming saffron.

INGREDIENTS

  • 1 tablespoon of saffron powder
  • 1 glass of ice
  • Mortar and pestle

The Way of Saffron Brewing

It is recommended not to grind saffron with sugar because saffron color gets dull and saffron loses its taste.

Methods of Saffron Grinding

You can grind saffron inside the pack to turn it into powder.

Pour saffron into a mortar and grind it completely.

First Stage

Keep in mind that a glass of ice is required per tablespoon of saffron powder. Put ice cubes in a glass container and pour saffron powder on it. Keep the container in room temperature for about half an hour to the point when the ice cubes melt completely.

Second Stage

At this time, you should mix; then, keep the container above the steam of a kettle for about half an hour (Bain Marie method) until you see a change in saffron color. It is recommended that you consume saffron based on your requirement.

Additional Tips

If you want to have saffron available at all times, you should remove saffron waste and throw it into a glass bottle; in this way, you can keep saffron in a refrigerator for about a month.

If you need to keep saffron fresh for a longer time, you should put saffron waste in ice cubes molds to freeze it; then, you should take it out of the freezer and keep it in zip bags; and again you should keep the bags in your freezer.

IN CONCLUSION:

There are different ways of saffron brewing; and the most common way of saffron consumption is brewing saffron threads. It is recommended to use original saffron to get better results of the mentioned method. In this article, we have provided you a method by which you can take the most aroma and color out of saffron threads without any change in color and taste.