Varieties

• Saffron comes from the red stigmas of crocus flowers. The stigmas look like thin red threads. Saffron is often not processed further and is sold in the threads. It can also be powdered, but powdered saffron loses its flavor more quickly. You will often find powdered saffron cheaper than threads of saffron because of its length of viability. Make a better investment in saffron threads. They will last longer, and you'll use less. Purchase Greek, Iranian or Spanish saffron. "Mexican saffron" is harvested from safflower instead of crocuses and tastes quite different.
  
  

Quantities

• An ounce of saffron will last about one year, if you use it for cooking or baking once or twice per week. Saffron tastes stronger by the second day, so if your dish will have leftovers, a pinch or two is all you'll need. For rice and most other recipes, you'll only need about one-fourth a teaspoon. Soak the threads in a 3:1 ratio of liquid to saffron before using to enhance the flavor, stretch the spice and release the golden color.
  
  

Recipes

• Several recipes from around the world require saffron. Spanish paella owes its golden color and rich flavor to the addition of saffron. You can't make authentic arroz con pollo (chicken and rice) without saffron. French bouillabaisse requires saffron and Italians need the spice for their Risotto Milanese. Saffron can be used to make savory or sweet dishes, including stews, cakes, casseroles and soups.