Saffron

Treasured as much for the enchanting buttercup colour it stains pale creams as for its inimitable bittersweet honeyed flavour. Combines well with flavours that share its bitter notes, like lemon, rose and almond.

To extract the precious flavours, crumble or grind the strands then steep in warm water or milk for at least 15 minutes. The colour and aroma both leach out more amenably in water than in fat.