How to powder Saffron

Saffron, being the world’s most expensive spice, is very delicate and when using it you have to be very careful to make sure to utilize every bit of the stigmas. It comes from this small purple Saffron Crocus which has yellowish stigmas on it. Persians use saffron in most of their foods, but it’s actually been used for centuries in dyes, perfumes, and for cooking.

When shopping for saffron the redder and more fragrant the stigmas the better quality it is. So many of us use saffron for different reasons but a lot of my cooking involves using saffron in the powder form. So I needed a way to powder it without losing it’s properties that make it so rich and flavorful. In our family this is how my mom, grandma, and generations before her would powder saffron:

Turn the oven to 200 degrees and let it preheat. Meanwhile pour the saffron stigmas on a piece of foil and gently wrap. Once oven has preheated turn it off and place the foil wrapped saffron in the the oven. Let sit until oven has cooled. Remove from the oven and pour saffron into a mortar and pestle. I use a granite mortar and pestle but you could use marble or whatever is desired. Add one or two cubes of sugar. Crush the saffron stigmas and sugar cubes until a powder. Pour in an air tight container and store in a cool and dry space. It’s better not to expose saffron to light since it loses it’s flavor and color. Your mortar will have some stained saffron at the bottom. You can add boiling water to the mortar and will have a yellow liquid that can be poured on rice for flavoring.

Happy Cooking