A Taranaki grower has a limited amount of Saffron for sale. The colour is excellent, no inferior yellow strands included and good flavour. The price is a very competitive $10 for a hundred strand pack. Orders by telephone 027 233 7301 or  email me  >>> This e-mail address is being protected from spambots. You need JavaScript enabled to view it   - limited quantity available - first come first served.

Saffron is an exotic spice; its flavour and aroma are a sensory experience unlike any other. It cannot be substituted; a common mistake is to replace it with turmeric because of the colour, but this will profoundly change the flavour of a dish. You may also see safflower posing as saffron, so be aware of impostors.

Saffron may be more expensive per gram than gold, but as precious as it is, use it so all its wonderful qualities are released and fill your cooking with a fragrance as rich and deep as the orange-red of the spice itself.

Tips
- Filaments can be lightly toasted and ground to avoid the need for soaking, but be very careful as they burn easily.
- ¾ teaspoon of filaments will give you about ¼ teaspoon of powder.
- Avoid using wooden utensils when cooking with saffron as the flavour and colour can be absorbed into the porous wood.
- Store in an airtight container away from the light.

Ideas
Classic dishes with saffron are paella, bouillabaisse, risotto alla Milanese, candinavian saffron bread, biryani (an Indian dish made up of layered rice, meat and vegetables, flavoured with saffron) and pilau.

Stir a large pinch of filaments (steeped in a little hot water or stock for 20 minutes) or ¼ teaspoon of powdered saffron through cooked rice, risotto, couscous or mashed potatoes before serving to add an exotic flavour.

Sweat 6 finely chopped shallots and 2 crushed garlic cloves in 2 tablespoons of olive oil. Add 125mls white wine, reduce to half then add 250mls cream or stock and ¼ teaspoon saffron powder or ½ teaspoon ground filaments. Reduce to half, add ¼ cup chopped parsley or dill and pour over steamed mussels, clams, scallops or fish.

Heat a good dash of one of your favourite citrus-flavoured liqueurs (for example, Grand Marnier, Limoncello or Cointreau) and steep a pinch of saffron in it for at least 20 minutes. Stir through 250mls of Greek yoghurt with a tablespoon of honey and serve with fresh fruit or polenta cake.

Steep 1 teaspoon of saffron filaments in hot water for 20 minutes and add to your favourite bread recipe.

Add ¼ teaspoon powdered saffron and 1 teaspoon of chopped fresh thyme to the liquid you pour over a potato, parsnip or celeriac gratin.

Add ¼ teaspoon of powdered saffron and ½ cup of chopped pistachio nuts to your favourite pound cake or citrus cake recipe for a taste of the Middle East.

For a delicious Chunky Fish & Scallop Soup with Tomatoes, Lime& Saffron click here.