Slow Reading
Methods, recipes and field notes from our kitchen. Read slowly, like the rest of what we do.
Featured · Method
Boiling water is the most common mistake. The volatile compound that gives saffron its aroma, safranal, evaporates above 80°C. The threads should never meet a rolling boil.
Steep 8 to 12 threads in warm (not boiling) water or milk for 15 to 20 minutes. The liquid should turn a deep gold. Use the infusion, not the threads, for the strongest colour.
A luxurious Italian inspired dessert elevated with Three Stigmas Saffron Affogato is one of Italy’s simplest yet most…
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Saffron is too special to be treated casually. To get the full colour, aroma and flavour, the threads…
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How to unlock maximum aroma, colour and flavour using correct traditional and modern techniques Saffron is one of…
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Saffron is often described as the most valuable spice on earth, and much of its worth comes from…
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Saffron is known for its colour, aroma, and flavour, but few consumers realise that saffron can be sold…
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Saffron is celebrated as the world’s most precious spice, yet it is also one of the most commonly…
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A golden thread between nature and wellbeing Saffron is often described as the world’s most precious spice, but…
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