The three main components of saffron are: crocin, which accounts for the yellow pigmentation from the stigmas; picrocrocin, which gives the rusty, bittersweet flavour; and safranal, which lends the sweet earthy fragrance to the spice. Saffron threads need moisture to release these chemical components.

The most effective way to draw out the colour and flavour of saffron is to crush the saffron threads with your fingers and steep the saffron threads in a little warm water, stock, milk or white wine for at least an 1 hour before using.

Soaking the saffron before adding it to your recipe is the best way to ensure that it’s distributed evenly throughout the dish.

You can usually tell that your saffron has soaked long enough when the liquid gives off a strong sweet, straw like aroma and the liquid has changed to a beer like colour.  

Saffron can also be toasted in a dry pan with other spices , this method is often used in Indian Cuisine. When using this method, care is needed to ensure the threads are not over cooked.

The flavour of saffron needs time to develop , this is why a saffron infused dish often tastes stronger the day after it was prepared.