Saffron offers the distinctive aroma and taste. It is used in cooking as a seasoning and coloring agent. Saffron oil has therapeutic properties. It is the most expensive spice (by weight) in the world. In addition, it requires special treatment to fully extract its unique flowery, pungent, almost bitter character and deep orange color that make it indispensable in bouillabaisse, paella, and a host of other traditional dishes.
Crush and soak saffron to release its flavor. Saffron threads are quite frail and can easily be crumbled between your fingers, although for a more uniform powder, use a mortar and pestle. Measure (or count) saffron threads before crushing. A "pinch" is about 20 medium saffron threads.
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