Cooking with Saffron

When buying saffron, choose threads rather than powder, which is too often adulterated with turmeric. Threads should be ground with a cube of sugar, which helps the grinding process (use a spice grinder or mortar and pestle), then dissolved in hot water for use in recipes. For every ¼ teaspoon ground saffron use 1 tablespoon hot water or rose water (recipe). Saffron water will keep well in an airtight jar in the refrigerator for up to 3 weeks.