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Saffron Extract is an easy way to get the most out of this precious and expensive spice. Since it can take from 10-15 minutes for saffron threads to infuse into hot water, making an extract beforehand is both a time-saver and helps to distribute the flavor better.

In a small, clean mortar, put a big pinch of saffron threads (maybe 1/2 gram, or 1 teaspoon) along with a pinch or two of sugar. Grind them with the pestle until powdered. Then put into a glass bottle/jar and pour a small amount, around ¼ cup, of very hot (but not quite boiling) water. Let it infuse for 10 minutes, and use in your tea, rice dishes, desserts, and so many other places! The extract will keep for up to a week in your refrigerator.

For tea: add small amounts (¼ to ½ teaspoon of the extract) to your cup of already-brewed tea.

For rice: Add about 1 tablespoon of the extract to the cooking water for each cup of dry rice. If you want more saffron flavor, you can add a little more after the rice is cooked.

Desserts: Add to taste to sweet pastries, ice cream recipes, puddings, Turkish delight, Easter bread, cakes and cookies.

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2 Responses to “Saffron Extract”


  1. Joanne
    March 27, 2014
    @ 9:17 am

    Really informative blog about Saffron, I’ve been looking for some good information about this spice, thanks!


  2. SpiceStationMonkland
    April 8, 2014
    @ 11:36 am

    Thanks, yes, and this is just the tip of the saffron tree. It makes really unique, special desserts, especially from the Persian and Indian traditions. Ever had saffron and pistachio ice cream?

    With this spice more than almost all the others, quality makes all the difference. Saffron is so often adulterated or colored, and sometimes what you see being sold isn’t even the real stuff!

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