Don’t waste your money on Saffron.

In between the comments about my bad pronunciation and resemblance to famous people, there are sometimes some really helpful things that make ME a better cook and a better creator. Thanks for the suggestions here. This was a great experiment.

The Final rankings were…

For Color
Ground Ice & Ground Hot (Tied 9/10)
Stems Hot (7/10)
Gutter Saffron (2/10)

For Taste
Ground Ice (9/10)
Ground Hot (8/10)
Stems Hot (6/10)
Gutter Saffron (1/10)

For Convenience
Stems Hot (9/10)
Ground Hot & Gutter Saffron (7/10)
Ground Ice (6/10)

If I was to choose a PERFECT method, I would probably put the ice directly into the mortar after grinding the saffron, because there was some saffron powder left inside after I finished grinding. Unless the saffron needs to be ON the ice… which I can’t imagine makes a difference.

For this experiment, I just counted the powder in the mortar as “loss” for the ground options, but that just makes the ground saffron options even stronger in flavor with technically less saffron.

IF ANYONE knows WHY the Saffron over the ice infused a stronger flavor, I would be very happy to know the science behind this. Thank you.


#saffron #foodscience #cooking #zafferano

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