Saffron Prep Made Simple: How to Get the Most Flavor From Every Strand

The world’s most expensive spice by weight, saffron grows like something out of a fairytale. The purple petals of a saffron crocus unfurl in autumn to reveal the rich orange stigmas which will be plucked and dried. It takes about 150 saffron crocuses to produce a single teaspoon. This delicate process creates further allure around saffron and may make people hesitant to purchase the spice–worried they may use it wrong. 

To allow the saffron’s aromatic flavors to shine in cooking or baking, it is best to “bloom” it. Essentially, to bloom a spice –introduce a gentle heat. In saffron’s case, the best way to prepare it is to seep the harvested stigmas in warm water. You will know when it is ready to use when the water turns a gorgeous orange. The essence of the saffron is now ready to incorporate into your savory or sweet dishes. The infusion of saffron is not limited to water. Our recipe for saffron, almond and olive oil cake recommends letting the spice infuse into vanilla extract for a few minutes. What matters most is the proper preparation so the unique and lavish flavor of saffron can shine! 

It all started with saffron: 

We have saffron to thank for the founding of Curio Spice Company! Claire, our founder and blender-in-chief, was infatuated with saffron. Her curiosity in the precious spice took her to Kozani, Greece. There she was able to immerse herself in the trade and make lasting connections. If Kozani sounds familiar, it is actually the name of Curio’s first sig

nature blend, Kozani Spice, which includes saffron sourced from Greece – a full circle moment! 

You can read more about Claire and her love for saffron here!