Saffron

Store in an airtight container away from light and heat. Saffron keeps for several years if stored properly in a cool, dark place. Keep away from moisture.

Steep saffron threads in warm water or broth for 5–10 minutes before adding to a dish to release color and flavor.

A little goes a long way—typically 1/4 teaspoon (a pinch) is enough for 4 servings.

Avoid boiling saffron directly; add it to liquid off the heat or use the soaking liquid.

Look for deep red threads with a slight orange tint; vibrant red color indicates freshness and quality.

Rice dishes: paella, risotto, biryani, pilaf

Seafood: shrimp, scallops, halibut, mussels

Broths and soups: chicken, vegetable, fish stock

Dairy: cream, yogurt, milk (in sauces and desserts)

Aromatics: onion, garlic, shallot

Spices: cinnamon, cardamom, cloves, bay leaf

Using too much saffron, which makes food bitter and overpowering.

Buying powdered saffron, which is often adulterated; whole threads are more reliable.

Adding saffron directly to boiling liquid, which can damage delicate flavor compounds.

Storing saffron in clear containers or bright light, which fades its color and potency.