The crocus sativus stayed in bloom only for about three to four weeks. The stigmas have to be harvested by hand, when the stigmas are dried, they are called saffron. The higher the coloring strength of the saffron, the less you have to use in a dish to achieve the required effect. The flowering period of saffron starts during middle of late October and lasts until the second week of November. However, the number of saffron flowers and the time of blooming in any year are dependent upon the temperature prevalent in spring and autumn and upon the amount of rainfall.
Saffron can be added to the rice to bring some color, risotto, bread desserts and ice-cream.
Preparing Saffron for use in cooking and how not to let it go wasted:
Preferred Method - For every teaspoon of saffron, add 3 teaspoons of liquid; using a spoon make sure that the saffron threads get properly soaked (do not crush the threads). Let the saffron soak for a minimum of two hours. The leaves will expand to 1 1/2 times their dry size.
Quick Method - If you are in a hurry or have forgotten to soak the saffron, add 5 teaspoons of liquid for every teaspoon of saffron; let soak for 20 minutes. Using the back of a spoon or in your ceramic mortar, mash the threads so that a thick paste is formed. You can then add the paste to the dish when required.
Toasting Method - Carefully and slowly toast threads in a heavy skillet over low heat (watch carefully and do not allow to burn - burned saffron threads are irretrievable and unusable). Then grind threads into a powder and use as directed in the recipe.
Caution: Do not use the wooden utensils as they tend to absorb saffron easily.
