Saffron is very popular in the Middle East (which is no surprise, since no oriental dish is complete without spices and seasonings), as well as in Southern Europe.
Saffron dishes
have a beautiful color, so it is added to vegetarian, clear soups and
rice dishes
. And of course, if we are cooking meat or
fish dishes
at home, we cannot do without seasonings and spices, saffron among them.
Recipes with saffron
exist in many cities and countries. For example, in the famous Marseille-style fish soup (
French cuisine
), saffron is used to cook the fish. In Sweden, saffron is used to color dough products. Saffron pairs perfectly with
asparagus
and
tomatoes
. And in some countries it is added to tea and coffee.
Thanks to saffron's subtle aroma and its ability to turn a dish golden, we can also find it in confectionery (cookies, Easter cakes, buns, muffins, rum babas, creams, ice cream, marmalade, whipped cream), in fish soup, and in boiled and stuffed fish.
Many manufacturers use it to tint some kinds of cheese and
butter
, and also to give flavor to soft drinks and liqueurs.
But you must remember that if you overdo it with saffron, you will ruin your dish, as it will turn bitter. Saffron should be added to a hot dish right before the end of cooking, and to
dough
add it during kneading.
Gourmets use saffron by toasting its threads over low heat in a dry frying pan. The threads are then ground into powder and dissolved in warm milk or water.
Add just a small pinch of saffron to your dish, and it will glow with a golden color and beckon with a distinctive scent.
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