HOW TO USE SAFFRON
It is advisable to leave the saffron stigmas in half a glass of hot water for at least 2-3 hours (preferably 6-7 hours), taking care to cover the glass to preserve the aroma; Use the infusion with the cooking water and the pistils to garnish.
Another quicker way to use saffron in the kitchen is to wrap the desired amount in a square of baking paper, heat it in the oven or with something hot and use a pestle to pulverize it; in this way saffron is ready to be added (even at the last moment) in your dishes.
Use 1 gram (about 8/10 flowers) per cup. Heat the water until it boils, turn off and pour the boiling water into a cup, leave the flowers to infuse for at least 5 minutes and then filter the infusion. It can be kept in the refrigerator until the following day.
By putting a few drops of lemon and stirring, the infusion in a few seconds, like magic, will completely change color from emerald green to orange-gold, and the taste will be more sparkling!
INFUSION OF SAFFRON IN PISTILS
It is also possible to make an infusion with saffron in pistils and not only with flowers, in fact the best method to have the benefits of this fantastic spice is actually the saffron infusion.
Take 3-4 saffron pistils (0.01 g), submerge them with boiling water in a cup and cover it. Wait 10 min and the saffron infusion is ready. It is said that even the aroma of saffron can have relaxing and anxiolytic properties!