Kryddhuset Saffron 0.5g

Kryddhuset Safran 0,5 g is real saffron in whole threads – the world's most expensive spice, hand-picked from the crocus flower. Each flower yields only three threads, and around 150 flowers are needed for a single gram. In return you need almost none of it: a small pinch gives an intense golden colour and the characteristic bittersweet, floral flavour.

What saffron costs, and why

The price comes from everything being done by hand. The flowers open in the morning and must be picked the same day, the threads are separated out one by one, and then they are dried. That is why saffron is measured in grams rather than in bags.

Per dish it looks rather different from per gram: a pinch of 10–15 threads is enough for a paella for four, and this 0,5 g pack will stretch to 4–6 dishes. It is one of the cheapest ways to lift a dish, even though the figure on the price tag is high.

And one clarification, since the claim keeps coming up: saffron is not worth more than gold by weight. Gold sits around ten times higher per gram. Saffron is the most expensive spice, not the most expensive thing of all.

How to use saffron properly

Do not scatter the threads straight into the pot – you lose both colour and flavour that way. Do this instead: crush the threads lightly and steep them in 2–3 tbsp of warm (not boiling) water, milk or stock for 10–15 minutes. Then pour the golden liquid into the dish towards the end of the cooking time.

What does saffron suit?

• Paella – the very soul of the Spanish classic, together with paella rice
• Risotto alla Milanese – the golden Italian risotto
• Biryani and Indian rice dishes – saffron milk over the rice gives the characteristic yellow streaks
• Lussekatter and saffron baking – the Norwegian Christmas classic
• Persian food and rice desserts – from tahdig to saffron ice cream

How to recognise real saffron

Real saffron colours the water yellow, while the threads themselves keep their red colour. If the water turns red, colouring has been added. Whole threads are also easier to judge than powder, which may have been cut with turmeric or safflower.

Storage

Dark, dry and airtight. Kept that way, saffron lasts for years without losing colour.

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