Uses of saffron
Le Safran du Gâtinais, a treasure in the kitchen
Cooking is an art that everyone practises his own way...
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There are lots of ways to use saffron: in sauces, with fish, rice, for desserts, mousses and also for cakes (sponge cakes, biscuits, pound cakes…) Its lovely golden yellow colour will surprise you.
Usual proportions:For saffron in threads: Aallow 1 to 2 pistils per person (3 to 6 filaments or stigmas, 1 pistil weighs around 0.01 g). For saffron powder: Allow one dose of 0.1 g for 5 to 10 persons. |
 Mussels with saffron |
Preparation:
When using saffron in threads, it is recommended to soak them in lukewarm liquid (water, stock or your own sauce). Wait about 5 to 10 minutes until the infusion is yellow before adding it to your preparation at the start of cooking.
When using saffron in the powdered form, no preparation is needed, however, it is important to add it to the preparation at the start of cooking
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Decorating:Rehydrated (or cooked) pistils are easy to handle and their "saffron red colour" will brighten up your dishes. 
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| Crème brûlée with saffron |
Saffron threads |
