During my visit to Dubai’s famous spice souk last year I discovered that saffron is not only sold in its natural state as threads but also as liquid saffron extract. I purchased a bottle because I found it interesting and thought it would be a different, easy way to add saffron flavor without going to the work of heating a bit of milk and soaking the threads. The vendor in the shop told me it was very popular with the locals and tourists alike.

 

Saffron extract is available in a bottle for quick and easy use.

Saffron extract is available in a bottle for quick and easy use.

 

Saffron extract is, as the name implies, a concentrated liquid containing saffron flavor or essence. The paper that came in my bottle of extract calls it “red gold”. Its purpose, in the kitchen, is to provide a standardize measure of saffron across recipes in contrast to a pinch which varies wildly. Since it is already in liquid form, it does not need to be soaked in a warm liquid for 10 to 20 minutes to release its flavor; the liquid is ready to be used. It also has a longer shelf life than dried saffron threads. The best reason to use saffron extract is that it is quick and easy to use – just pour a few drops into your dish during the step in which you would normally add the saffron.

 

When I started researching saffron extract, I could not find any information on it except that people use it as an appetite suppressant for weight loss or as a nutritional supplement. Hmm. That is not my intent. I looked all over the Internet for biryani recipes, chicken recipes, any recipe that used it. I couldn’t find a single one. A year later as I search again, I have only seen one or two recipes and a minimal amount of guidance as to how to use saffron extract. Perhaps they are available but only in Arabic.

 

Using the extract is really easy. At first I was a little nervous that I would pour way too much into my rice but, since the top has a tiny hole, just a mini-drop comes out at a time. My rule of thumb is about 10 of these drops to a cup of cooked rice. You are supposed to add it to liquid before stirring it into the rice but I added it directly to the rice after I had mixed it into the hot oil and spices. It mixed very evenly with my rice. Even if it hadn’t mixed evenly, any variation in color would enhance the look. A photo of my cumin rice with the extract is below.

 

Indian cumin rice dish made with saffron extract.

Indian cumin rice dish made with saffron extract.


 

I can only hope that my tiny 18ml bottle lasts until I can get to Dubai again. In the meantime, I plan on using
it in as many of my recipes as I can.

 

Visit KachisKitchen.com for Indian recipes and cooking tips.

 

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One Thought on “What is Saffron Extract?

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