Saffron Filaments, 1g

Saffron filaments (or threads) are the dried red stigmas of the saffron crocus flower. Each flower produces only three filaments, all harvested by hand, which explains saffron’s high cost. They are the purest, least processed form of saffron.

Flavour & aroma

Delicate but distinctive: floral, honeyed, slightly earthy, with a subtle bitterness. The aroma is complex and warm rather than spicy or hot.

Common culinary uses

• Rice dishes – paella, risotto alla Milanese, biryani
• Seafood – fish stews, bouillabaisse, shellfish
• Sauces & stocks – infused to add colour and aroma
• Baking & desserts – saffron buns, cakes, custards
• Breads – enriched doughs, festive loaves
• Beverages – saffron milk or teas (in small amounts)

Saffron is used sparingly — a few threads flavour an entire dish.

Using saffron filaments

• Always infuse first:
• Soak threads in warm (not boiling) water, milk, or stock for 10–20 minutes
• Use the liquid and threads: that’s where the flavour and colour are

Quantity guide:

• 6–12 threads for a dish serving 4
• Avoid direct dry heat: it destroys aroma

Tip: Lightly crushing the threads before soaking improves extraction.

Traditional & practical benefits

(Traditional and historical use — not medical advice)

• Mood support – traditionally associated with lifting spirits
• Digestive support – used historically to aid digestion
• Antioxidant-rich – contains crocin and safranal
• Appetite regulation – traditionally valued as a tonic spice
• Saffron has been used medicinally since antiquity, though always in very small amounts.

Classic pairings

• Rice
• Seafood
• Milk & cream
• Honey
• Almonds
• Cardamom, cinnamon