Saffron

Saffron petals are expensive due to their cultivating method, as they are incredibly labor-intensive to harvest. Saffron is a delicate flower that may have medicinal effects. However, saffron can be used in cooking alongside many dishes. The specific characteristic of saffron is that it has a powerful color apart from its potent flavor. Once you add it to your food, it changes the color of the food into a bright, vibrant orange color with its aromatic richness, the saffron.

Saffron goes well with rice, pasta, stews, and other dishes. Add saffron to your dessert dishes, such as ice cream and sorbets. Also, it is common in most middle eastern rice and stew dishes that you can add it to your rice pudding and breakfast porridge. Saffron is added to Paiya, too, as the famous Spanish dish. Also, I advise you to add saffron to your bread as your bread can be plain, colorless, and fragrant-free all the time! :))

One way to enhance saffron color and flavor is to mash it into a powder with a bit of sugar and add it to your food. You can prepare some beforehand, preserve it in olive oil, and use it later ( steam it up ). This way, you can save more of this delicate and expensive flower.