---
title: 'Is Saffron actually worth it?'
source: 'https://youtube.com/watch?v=X1QgbYxe9GI'
video_id: 'X1QgbYxe9GI'
date: 2026-06-28
duration_sec: 1856
---

# Is Saffron actually worth it?

> Source: [Is Saffron actually worth it?](https://youtube.com/watch?v=X1QgbYxe9GI)

## Summary

This video explores the most expensive spice in the world, saffron, focusing on three key questions: its flavor and culinary role, differences between cheap and expensive saffron, and how to maximize its use in cooking. Through experiments and taste tests, the presenter investigates whether price and preparation methods matter.

### Key Points

- **Introduction to Saffron Questions** [[0:00]] — The video sets out to answer three questions: the flavor and use of saffron, differences between cheap and expensive saffron, and how to get the most out of it when cooking.
- **Blooming Saffron Test** [[2:40]] — Saffron is bloomed in water, milk, and oil at 150°F to test extraction of flavor compounds.
- **Flavor Compounds of Saffron** [[3:40]] — Saffron's primary impact is aroma (safranal) and color (crocin), not taste. It is slightly bitter from picrocrocin but used in small amounts.
- **Color Extraction** [[5:00]] — Crocin is water-soluble, so blooming in water-based liquids is key for color. Oil does not extract color.
- **Human Element and Saffron** [[6:30]] — Saffron’s luxury association influences perception, adding a cultural bias to its flavor experience.
- **Cheap vs. Expensive Saffron Test** [[10:32]] — Two saffron grades ($79/oz vs $141/oz) are used in saffron rice. Blind taste test reveals no clear flavor or color difference in the dish.
- **Saffron Quantity Test** [[20:58]] — Risotto with 0.05g, 0.1g, 0.2g, and 0.4g saffron. The 0.1g portion is preferred; higher amounts add bitterness without proportional aroma.
- **Ground vs. Whole Threads Test** [[25:08]] — Grinding saffron produces darker color and slightly more bitterness. It allows using less saffron for similar color.

### Conclusion

A little saffron goes a long way; cheaper whole-thread options are sufficient for most home cooks, and grinding maximizes extraction.

## Transcript

In this video, we are doing a deep dive
into saffron, which I think a lot of us
know is by far the most expensive spice
in the world. But beyond that, I have a
lot of other questions I want the answer
to. First, what is the flavor of
saffron? For example, what types of
dishes is it used in? And what does it
actually contribute to those dishes? Is
it mainly the color or is there
something special about the aroma or
taste as well? Then my second big
question is there a flavor difference
between cheap and expensive saffron? So
I bought two different tins at very
different price points and I want to
know whether spending more money on what
is already the most expensive spice
actually makes a difference. And finally
my last big question is how do you get
the most out of your saffron when
cooking? And really what I want to know
is how much do you need to add before it
becomes overpowering? and also what is
the best way to extract the flavor
whether keeping them as whole threads or
grinding them up first. So in this video
we're going to answer those three
questions through a series of
experiments and taste test. And by the
end I don't know if we'll quite have a
PhD in saffron but we will definitely
have our master's degree. Now before we
hop into the first test I need to tell
you about the Cookwell app that my team
and I have been building based on the
past eight years of experience and
listening to all of you. And really,
there are four key things we've built so
far. And first is simple recipes that
don't suck to use. There are no ads, no
stories. You can save, organize, and
edit them. Add ingredients directly to
grocery list, and use our Let's Cook
mode, which lets you swipe left and
right between steps instead of doom
scrolling up and down between the
ingredients and instructions. Then the
second piece are frameworks. And this is
where it gets a lot more exciting for
me. If you followed the channel for a
while, you know I'm a huge believer in
framework-based cooking because they're
designed to help you cook with what you
already have. For example, in this
canned curry framework, you can choose
the curry paste, aromatics, protein, and
vegetables you already have on hand,
then save this version to your profile
to cook from. Then the third piece are
guides, which helps you learn about
specific ingredients, techniques, and
cooking concepts. Alongside this video,
for example, we're publishing a saffron
guide that covers what we learned here,
plus a few additional recipes and
frameworks you can try yourself. And
finally, all of this lives inside a
complete home cooking system. You can
plan meals, build grocery lists, log
what you've cooked, and just keep
everything organized in one place. And
our goal here is simple. We just want to
build the tools that help you cook and
create more at home. So, you can check
out the Cookwell app using the link
below and save 30% off the yearly plan.
But now, let's get back to saffron and
dive into our first test. So, for our
first test, we're going to be blooming
saffron in three different liquids:
water, milk, and oil that I've heated to
150° F. And the reason is that many
recipes will call for blooming saffron
before you use it, but they don't always
explain the food science behind it. And
it turns out that saffron contains a
variety of compounds that contribute to
its flavor. However, some of these
compounds are thought to dissolve more
readily in water, while others may be
extracted differently in the presence of
fat. And milk is interesting because
it's essentially a combination of both.
So, I'm going to get these liquids
heated up and then weigh out the exact
same amount of saffron for each one. And
while I let them steep, I want to break
down the flavor properties of saffron so
we can start to learn how it's actually
used in cooking. And then I'll meet you
back here for the taste test because I'm
kind of curious to see if there are any
noticeable differences in kind of the
color or aromatic intensity.
Starting with taste, saffron isn't a
strong tasting ingredient. Technically,
if you steeped a bunch of saffron into
some plain water, you could detect a
slight bitterness from a compound called
picroin. However, because saffron is
typically used in very small amounts and
alongside other strong tasting and
smelling ingredients like salt, sugar,
aromatics, and fats, taste is not what
makes saffron special. Like many other
herbs and spices, it's the unique aroma.
The primary aroma compound in saffron is
saffronol, and this develops during the
drying process. Now, while saffronol is
considered the primary aroma compound,
it's not working alone. Researchers have
identified more than 100 volatile
compounds including tarpen, fennel
propenoids, benzonoids, and other aroma
active molecules that contribute to
saffron's unique aroma profile. And this
is one reason why the smell of saffron
can be difficult to describe. Unlike
vanilla, for example, which is heavily
dominated by a single compound called
vanoline, saffron's aroma comes from a
collection of compounds working
together. And the aroma of saffron is
often described as floral, honeylike,
earthy, grassy, or even slightly
medicinal. Now, whether those aroma
compounds are extractively different in
water versus milk or oil is something
we'll see in just a second. But there is
another flavor property where we have a
much clearer answer. The next flavor
property is sight. And this is a
reminder that we eat with our eyes
first. And when it comes to saffron, the
color it provides is arguably just as
important as its aroma. Saffron gives
foods that signature golden yellow color
you'll see in dishes like paella,
biryani, and risoto melanise. And this
color comes naturally from compounds
called croins, which belong to a family
of pigments called the keratenoids. And
this is the same class of compounds
responsible for the orange color in
foods like carrots. Now, what's unique
about croin is that it's highly water
soluble, which is important because the
croin in saffron needs to be extracted
from the threads before they can color a
dish. And this is why many recipes that
use saffron will tell you to bloom it in
a small amount of water, milk stock, or
another liquid before using it. Now, if
croen is mainly water- soluble and not
fat soluble, we should expect to see a
clear difference in this first test. But
before we check in on those, let's
briefly touch on the last three flavor
properties. Fourth is texture. And as
you can guess, saffron doesn't really
contribute much here. It's typically
steeped and will soften before being
dispersed throughout a dish. And it's
used in such small quantities that
texture isn't a meaningful part of the
experience. Next are physical sensation.
And this would include things like the
heat from chili peppers, the cooling
sensation of mint, or the aringency of a
strong tea. And saffron doesn't really
contribute much in this category either.
Its impact primarily comes from the
aroma and color. And finally, we have
the human element. And this is the idea
that flavor isn't just determined by
what's happening on our tongue or in our
nose. It's also influenced by culture,
nostalgia, expectations, and the stories
we attach to food. And saffron is one of
the best examples of this because it's
rare and very expensive. It's often
associated with things like luxury,
celebration, and special occasion. So
whether it's a paella, biryani, Persian
rice dishes, or risoto melanise, saffron
tends to show up in foods that people
really care about. Now, this doesn't
actually change the chemistry of
saffron, but it can absolutely change
the way we experience it. So, this is
one bias worth keeping in mind as we go
through our tests. Okay, so visually, we
can all see a difference. And to me,
this is just really cool when the theory
matches up with what you actually see in
practice. And right away, I mean, the
oil didn't change color at all because
as we just talked about, you know, the
croin is water soluble. And as soon as I
dropped in the saffron to the water,
this started changing color right away.
You could see it start leaking out and
and getting into that water. And I think
what's interesting to me here is I can
still see um the milk starting to seep
away, but it's going much much slower
compared to just the pure water.
Obviously, there's some opakqueness
there, too, that I'm able to see. But to
me, this really goes to show that in a
dish where the color of saffron is very
important, you have to make sure that
there is a water component in there, you
know, you wouldn't want to bloom your
saffron in oil like you do in a lot of
other Indian dishes. You know, the
spices, you have to do it in some kind
of water-based solution. Now, so
visually, very cool difference to see,
but I'm kind of interested to see what
these kind of what it smells like when I
give them a sip because I really only
cooked with saffron a few times and
never in isolation. So, Let's see.
Right away, you get that kind of floral
quality.
It really is such a unique aroma that it
has. It is kind of floral and like a
little medicinal. It feels right as a
tea. Like this this tastes very normal
and and is very enjoyable. Like I could
totally just sit down and and have that
on like a nice, I don't know, rainy
afternoon. Um, but it is a it is a very
distinct um aroma that it has and I'm
I'm curious to see how it's going to
show up in the cooking. Um, but let's go
through and at least taste the milk and
the oil as well.
So, the milky aromomas and also there's
sugar and milk as well is definitely
kind of competing with the flavor a
little bit. It is still very delicious
and you can clearly tell there's saffron
in it, but with just the plain water,
it's way more obvious than the milk
because again, we're starting to compete
because there's sugars, there's our own
molecules in the milk. So, saffron, it's
fairly subtle. Um, it it's very obvious
in just the water, but when you get to
the milk, it is pretty subtle. And
lastly, um, let's see if we really get
anything from just the oil. Obviously,
no color, but there should be some
aroma. This feels weird sipping oil, but
it is what it is.
Way less aroma in this one. It's And I I
wonder too if a lot of the aroma
molecules that make up uh saffron are
also water soluble. The aroma and flavor
you get from just the water is feels way
stronger than the oil. Just the oil
alone, it it really it it's like there's
like a hint of it in there, but this
almost feels like it might be five times
as strong in terms of aroma.
Yeah, that's super interesting.
So, this first taste test absolutely
fascinating. And I think the big
takeaway is the importance of water
solubility when it comes to both the
color and aroma that you get in saffron.
And this is going to be really important
as we move throughout the video and kind
of talk about different grades of
saffron and also start using it in some
different cooking applications. So let's
break it down. So now that we understand
the general flavor properties of
saffron, I think it's time to start
cooking with it in an actual dish and
let's tackle that second big question.
Because what I want to know is there a
flavor difference between cheap and
expensive saffron. Because while saffron
is already the most expensive spice in
the world, there are still significant
differences in price and grading within
the category itself. So for this next
test, I bought two saffron tins at very
different price point. One cost about
$79 per ounce, while the other cost
about $141
per ounce, and I'm going to use the
exact same amount of saffron to make two
batches of saffron rice, then put them
through a blind taste test to see if
that higher price is actually worth it.
So, we can clearly see there's a
difference in the color of the saffron
threads in the budget versus the more
expensive option. But I have no idea if
this is actually going to show up once
we cook them in the rice. So, while I
get this going, let me quickly explain
how saffron is grown, how it's harvested
and graded, and why some saffron can end
up looking different from one another.
and then I'll meet you back here and
we'll find out whether those color
differences actually make a difference
in some saffron rice which I am very
excited to eat. To understand why
saffron is so expensive, we first need
to understand what it is. And saffron
comes from the red stigmas of the crocus
sativis flower. And these are the thin
red threads that grow from the center of
the flower. And they're what eventually
get harvested, dried, and sold as
saffron. Now the challenge isn't growing
the flower. As Kevin from Epic Gardening
has shown us, you can grow it at home if
you really want to. The challenge is
harvesting those threads. Each flower
only produces three stigmas, and all of
them have to be harvested by hand. On
top of that, the harvest season is
relatively short, which means growers
have a limited window to pick thousands
of flowers before they begin to
deteriorate. And that's really the main
reason why saffron is so expensive. It's
not necessarily rare or limited in the
same way something like truffles are.
It's more driven by the cost of
production. And today around 90% of the
world's saffron comes from Iran with
smaller amounts produced in Kashmir,
India Afghanistan Morocco Greece and
Spain among others. Now, this got me to
wondering if saffron is so expensive, is
there actually a difference between the
cheaper and more expensive options. And
the answer is yes, at least on paper.
There's an international ISO grading
system that evaluates saffron quality
based on things like its coloring
strength, aroma, and flavor compounds,
but you rarely see those grades listed
on the consumer packaging. Instead,
you'll typically see names like Super
Neggan, Negan, Coupe, Mcha, Grade 1,
among others. And in general, higher
grade saffron is going to contain more
of the deep red stigma and less of the
yellow style, which is the lower value
portion of the flower. And you could
actually see this difference clearly in
the two saffron I bought. The first one
is a grade one premium saffron from
Afghanistan that cost $141 per ounce.
And the second one was packaged and
exported from Spain which cost just $78
per ounce. And visually you can see the
cheaper saffron contains noticeably more
yellow mixed in with those dark red
threads from the more expensive option.
And according to the grading standards,
the higher grade saffron should in
theory produce a stronger color and
potentially a more intense aroma. But
the real question is whether any of that
actually shows up in a finished dish.
And this is why I thought saffron rice
would be a perfect test. So to test
this, I made two identical batches of
saffron rice. For each batch, I weighed
out the exact same amount of basmati
rice and vegetable stock. then added 0.5
grams of either the Afghan and Spanish
saffron. And everything went into
identical rice cookers. So the only
variable here was the saffron itself.
And once they finished cooking and
steaming, I opened them up and stirred
in about 10 g of butter just to make
everything nice and glossy. So let's
give these a taste and see if there are
any differences. Okay, so I have all the
saffron rice samples ready. And the
first thing I got to say, smells
absolutely incredible. If you've never
had saffron rice, you got to try it.
I've got some chicken in the fridge. I
think I'm going to cook up, make a
little spicy, and pair it with this with
a little maybe ranch style sauce. Um,
but right away, let's cover the color
first. So, you guys can let me know. But
I think when I first opened up the rice,
the one did look a little bit paler.
However, after I added the butter and
kind of stirred everything together, I'm
not really seeing much of any color
difference here. I think it probably
matters just the total amount you use
rather than if you're using the same
amount. And I used a good bit in these.
There's just not a big color difference.
But let's blindfold up and see if
there's any kind of aroma and flavor
difference when I get into these.
Pallet cleanser ready.
All right. Man, this is going to be a
delicious taste test. One,
two,
and three. And one,
two,
three.
Okay, let's do saffron rice number one.
Oh,
the aroma is just h so good.
Butter, rice, saffron. O.
clear the nostrils with the root beer.
Let's go to number two.
Feel like I'm getting rice everywhere.
I don't know if that was just a bite,
but I felt maybe a little less strong.
Still phenomenal, man. I'm not sure if
there's a difference between one and
two.
All right,
man. This is just
so good.
Let me go back through one more time.
Two.
Okay, so all three were delicious. And I
could be off base here. One to me tasted
the best. Two tasted a little bit less
strong. And then three, I think, may be
the same as one. So, I'm going to guess
one and three are the same and two is
different. But let's see.
Nope. Okay, never mind. I I don't know.
Maybe it was just I got a stronger bite
with like some extra saffron threads in.
So, one and two are the same and three
is different. So, I was wrong. All three
absolutely delicious.
Yeah, maybe that first bite I got just
had like a couple extra threads in it
and it made me think there was more kind
of aroma to it.
Okay, so I wasn't able to tell a clear
difference between these, at least in
this particular test. So, if you did
want to save some money, you know,
looking for a budget saffron that's
whole thread might be a good way to go.
And now I want to switch gears for the
last part of the video because what I'm
curious in now is what happens when I
use different amounts of saffron in a
dish and also if I use the same amount
but keep some as whole threads and some
as grounds. And that's exactly what
we're going to get into in part three.
Also, I'll say it again. You got to make
some saffron rice. So, after testing
this, while there may be some minor
visual differences, I just don't think
the more expensive saffron is going to
be worth the upgrade for most people.
And this brings us to what I think is
the most important question of the
video. How do you get the most out of
the saffron you buy when you're cooking
with it? And really, there are two
questions I want to test here. First is,
how much saffron do you actually need to
use? Because recommendations are all
over the place. And since saffron is
sold by the gram, even using a little
too much can get expensive quickly. And
secondly, what's the best way to extract
the flavor? Does grinding the saffron
before cooking make a difference? Or can
you simply throw the threads directly
into the dish and get the same result?
So to find out, we're going to use one
of the most famous saffron dishes as our
test subject. Risoto Milan. So I started
by making a large batch of plain risoto.
So, I measured out some arboro rice,
heated up my chicken stock, poured out a
little white wine for acidity, and
finally diced a shallot for some nice
background aromatics. Then, I just set a
pan over medium heat on the stove, added
some butter, and started sweating down
the shallots. Now, I'm not looking for
any color here. I just want those
softer, sweeter kind of shallot
aromomas. The saffron is really going to
be the star of this dish, so I want
everything else to stay in the
background. And after about three to
four minutes, I added in the arboria
rice and toasted that briefly before
pouring in the white wine and cooking it
until it was mostly evaporated. Then I
just start adding the stock and cooking
the risoto in the classic way. Add some
stock, stir it, let it absorb, then
repeat. And while I was continuing to
cook the risoto for about 20 to 30
minutes, I got the saffron samples ready
and essentially doubled it each time. So
after weighing out the saffron, I
grabbed out four shot glasses and added
hot water to each of them before
dropping in the saffron. 05 g in the
first one, followed by.1 g,2 g, and
finally all the way up to 04 g of
saffron, which is obviously a ton in
that last glass. And I'm just going to
let these bloom for about 20 minutes
while I continue to cook the risoto. So
after that stock had fully absorbed and
the rice had softened nicely to finish
the risoto I tossed in a little more
butter and freshly grated parm and
emulsified that all together before
portioning them into four identical 150
g servings of risoto. So from there I
added in the entire saffron infusion to
each bowl and stirred everything
together. Now this isn't exactly how you
would make traditional risoto melanise.
Normally, the saffron would be infused
into the cooking liquid itself, but for
testing purposes, this approach lets us
isolate the effect of the saffron much
more clearly. And once I line them up
side by side, the first thing that
really jumped out was the color
difference. There's this very obvious
progression from one bowl to the next,
which is kind of satisfying to see. But
let's see which one tastes the best.
Okay, so I've got all the risotos ready.
Let's dive in. And again, visually very
clear um difference in in here as you
would expect. I mean, I I literally used
more. I kind of just doubled it each
time. And to me, I would say the first
one, this looks a little pale for my
liking. Um again, this is just like
colors preference. The fourth one looks
striking. It's like very dark and deep,
but honestly for me, I think visually
number two looks quite good. It It looks
Yeah. Yeah, I mean it's a little less
dark than three, obviously, but I think
two is where I'd like to be color-wise.
The first one looks a little little too
pale. But let's see how these actually
taste. And these up here should be way
too much uh saffron most likely because
I find you learn the most when you go to
kind of the opposite ends of the
extreme. And normally the happy medium,
the Goldilock zone is somewhere in the
middle. But let's just give these a
taste and kind of see what the
differences are. All right, number one.
Man, I've not had risoto in a long time.
It's good.
Just a very simple
nice aroma to it. Not overpowering at
all. Nice balance of the salt, butter. I
mean, it's good. Yeah, I I definitely
think I mean, number two just visually
looks way better. Like if I was served
number two, I'd be like, "Yeah,
definitely smells a little stronger."
Um, let's see.
I definitely like this one better than
number one. Just feels a little bit more
richer and aromatic. And then obviously
just looking at it.
Now, let's move on. And this might start
being a little overpowering, but we'll
see. Man, the color on this just looks
so cool.
It's still good, but I do think I am
getting a little bit of that bitterness
because if you remember from the first
part of the video, it does have bitter
in the pico croen if you use enough of
it. And this is a pretty high amount
here. So, I'm thinking this last one's
probably going to be pretty bitter, but
this one's still good.
If you made this one, you would probably
want to add maybe a little more acidity
and a little more salt to it can help
balance out um the the bitterness,
but still quite delicious. And then the
last one, which you can see there's just
threads everywhere. Man, the visuals are
just so cool for this dish.
Let's get it.
way too much saffron in that because and
this is something I've talked about in a
spice video before, but our perception
of aroma kind of like has a diminishing
returns where it kind of tapers off. And
even though I think this is four times
the amount of saffron as this this one,
it doesn't smell four times as strong,
but it definitely tastes kind of four
times as strong because taste, at least
for our perception, tends to work a
little bit more linearly. And yeah, this
is just it's it's it's not the aroma
that's making it bad. It's it's
definitely kind of the bitter taste. So,
of these, again, very interesting test.
I think number two is definitely my
clear favorite of these. There's enough
where it visually looks very nice
compared to the first one, but it
doesn't have so much saffron in it that
it starts getting a little bit of
bitterness. It's still very nicely
balanced. And then this one, I would
probably want to add a little salt or
acidity to it to just help balance it
out. But the color, I think, looks a
little deeper, obviously. So all in all,
very interesting test and just goes to
show you don't really need to use that
much saffron, which is great because it
is really expensive. So you don't need
to use a lot to get kind of the effect
of the color and aroma. But now we have
one last test to do and I want to see
different extraction methods if we use
the same amount of saffron but just
change how we're extracting it whether
it's ground up or as whole threads. So,
for the final test of this video, I
decided to compare whole saffron threads
against saffron that have been ground
into a fine powder. And the reason I'm
testing this is pretty simple. If
grinding can help extract the flavor and
color compounds more efficiently, then
we might be able to get a similar result
while using less saffron, which means
the saffron you buy will last a lot
longer. And the theory is similar to
brewing coffee. The more surface area
you expose, the easier it is for
compounds to move from the ingredient
into the liquid. So, by grinding the
saffron into a finer powder, we should
be able to release those compounds
faster and potentially more completely
than leaving the threads whole. So, to
test this, I poured the same amount of
hot water into two shot glasses and
added.1 g of saffron to each. One left
as whole threads and then one grind into
a powder. And right away, you can see a
difference. As soon as that ground
saffron hits the water, the color starts
spreading almost immediately while the
whole threads are releasing their color
much more gradually. And that's really
the power of that added surface area.
And after about 15 minutes of steeping,
the difference becomes even more
obvious. Both samples have released
plenty of color, but the ground saffron
produces a noticeably darker and more
intensely colored infusions. Then just
like in the prior test, I poured each
saffron infusion over identical portions
of risoto and mixed them in. And we can
again see there is a clear visual
difference between the two. But what I
want to know is there an actual
difference in the flavor as well. So
it's time for one final blind taste
test. Okay, so again, visual difference,
but now I'm really interested to see if
I blindfold up if we're going to taste
the difference. Because remember in the
prior test, it was a little bit more
bitter. So, I'm kind of curious if
that's also going to hold up here and if
I can actually tell a difference between
them. So, let's give these a taste.
One two three
three.
Okay, number one.
First one's good. Maybe a touch more
bitterness in that one. And I'm just
remembering from the prior test. Let's
go to number two. Also, another thing
I'll note, even when I was pouring out
the color, I think the threads were
still giving off color even though it
had been, you know, 15 minutes, but they
kind of sat while I was getting stuff
set up. Number two,
a little le I think a little less
bitter. I'm going to need to go to the
third one, but I think one and two
are different. And it's mainly the
aftertaste that I'm picking up on.
I think that's the same as number two.
The aroma is there, but I I think it I
think I'm just getting a little bit more
bitterness in number one.
Mhm. Okay. I definitely think one is
different. Two and three are the same.
And I'm going to assume that one is the
ground up saffron as well. But let's
see. Yeah. Okay. So, this was really
cool to see kind of the effect of
grinding versus threads. And I think the
big takeaway that I'm getting is it you
need to if you're going to grind it or
keep them as whole threads. It kind of
influences how you're going to balance
the rest of the dish. So, I probably
could have ground up this and used half
the amount and gotten a deeper color
than this one. Or additionally, what I
could do to kind of balance that extra
little bitterness I'm getting is just
add some more salt, add some more
vinegar or acidity to it, and that
should help it balance nicely. And I
think for a lot of dishes, the best of
both worlds might be grinding a small
amount and incorporating it into the
dish and then maybe adding a couple
threads as a garnish just to give you
that nice little visual appeal. Um, but
overall, this was a very, very
fascinating and satisfying test. Um, and
overall, this video has been too. So, to
round out this video, let's do a quick
summary of everything we've learned. So,
if you do go out and get some saffron,
you'll know exactly what to do with it.
So, in conclusion, while saffron is
still the most expensive spice in the
world, the one thing that I've learned
throughout this video is that a little
really can go quite a long way. And I do
think that picking up 5 to 10 grams
worth of a reasonably priced whole
thread saffron is worth it if you're
curious and want to experiment in your
own kitchen. And as a quick recap,
saffron is primarily valued for its
unique aroma and that golden yellow
color it can bring to dishes, but it can
also contribute some bitterness if used
in larger amounts. Now, when it comes to
cheaper versus more expensive saffron,
there are visually some differences that
might matter in like a garnish. But for
most home cooks looking to just flavor
and color a dish, I think the lowerc
cost whole thread options is a great
place to start. And if you want to get
the most out of your saffron when
cooking, grinding the threads before
using them is one of the simplest way to
improve extraction and make every gram
go just a little bit further. And now is
where I would love to hear from you.
Have you ever used saffron? Or if you
have, what are your favorite ways to use
it? Is it paella, biryani? Is it just
tea? Something like that? Because I've
certainly got a lot of saffron. I don't
think I'll literally ever need to buy
any more for the next several years at
least. So, I would love to know down in
the comments what surprised you or what
ways you like to use saffron at home.
But anyway, that is going to wrap it up
for me in this video. Just a reminder,
if you guys do want to check out the
Cookwell app, we're going to have that
saffron guide on there as well at the
end of this video. But that's going to
wrap it up for me in this one. I
hopefully you have all enjoyed. I know I
have. So, that's going to wrap it up for
me in this one. I'll catch you all in
the next one. Peace y'all.