#Saffron Zaafaran, Azafrán, Aromatics for Food and Music
Saffron is rather unique among spices in that its main aroma and color components are water-soluble;
therefore, the stigmata may be soaked overnight in water, filtered and the water then added,.
Another method is preferred in Persia and India:
The spice is powdered and then extracted with a little milk; after half an hour, the milk has the deep colour of egg yolk and is added to cooking or sweets.
Saffron is rather unique among spices in that its main aroma and color components are water-soluble;
therefore, the stigmata may be soaked overnight in water, filtered and the water then added,.
Another method is preferred in Persia and India:
The spice is powdered and then extracted with a little milk; after half an hour, the milk has the deep colour of egg yolk and is added to cooking or sweets.
