For these, use saffron flowers and saffron oil. You need to first crush the saffron to an emulsion—think powdered sugar—then stir in the seeds and oil. Do this gently but continuously until the oil is converted back to oil.
For my saffron seeds recipes, I like to add these optional spices—a teaspoon of the tahini, and a pinch of the cardamom.
How do you take an oil infused with oil?
The oil may or may not be infused with oil. For our saffron and saffron oil recipes, I’ll have the base infused with rosemary and saffron, and then I’ll add extra seeds and extra oil until I have a base I’m happy with.
Can you talk a little more about using the saffron to make a tea?
The most common way to use saffron is to make a dry saffron tea. If that’s not for you, then you can try other ingredients like cardamom, peppermint, chamomile, cinnamon, vanilla, or ginger.
As for me, I love my saffron tea!
Do you use any other herbs to add to the saffron tea?
I really love mint, but a lot of people tell me that they aren’t usually a thing for herbs, so I have to look. I don’t really have a whole lot of mint in my kitchen at the moment. It will definitely be in my tea once I do open up the store I’m working with in the future.
I’ve also been able to make a lot of other herbal and savory items that aren’t usually in my kitchen at the moment like rosemary jam, balsamic vinegar, and lemon sage salt. I haven’t used the herbs in those so my tea just has more saffron, too.
How about with the flowers? If they aren’t used, how do you use them?
I have really found that saffron flowers are the kind of flowers I like to eat. I really believe that they can be used to make delicious appetizers and soups, too.
For saffron flowers, it’s pretty easy. You just need to get a few of them out into the kitchen, wash and dry them. Then use them up. They last a few days, so you can keep them in a paper bag or container
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