For that reason, we want to give in this post some essential indications to obtain the maximum benefit of the properties of the Spanish saffron:

1. Toast the saffron. The first step is to toast the saffron. According to the traditional method, the saffron is roasted by wrapping the strands in thin paper forming a kind of envelope and placing it on the lid of a saucepan put on the fire to take heat for a few seconds. This method is natural and very effective.

Another way is to toast the saffron strands is to introduce it for about 15 seconds in the microwave, until they are brittle, as effective as the previous one, but less "romantic".

2. Chop the saffron. Once we have the toasted saffron, what we must do is chop it and cut it into pieces. Crush the strands pressing the paper or crushing its contents in a mortar. If you want, to the mortar you can add the salt that is going to be added to the stew, and chop it together with the saffron.

3. Mix with the broth or sauce. Once crushed with or without salt, put the saffron in the pot or frying pan, depending on the dish we are cooking.

The dye of the saffron, as well as the flavor, is given by each of the extremities of the strand. If we manage to crush the saffron strands into many small pieces, we will have more points of dye and flavour, and we will make the most of the most expensive species in the world.

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