Saffron powder is an exotic spice that imparts a pungent earthy/bittersweet flavor and bright yellow color to food. Its most famous use may be in the Spanish rice dish Paella, but it can also be used in a wide variety of foods, including baked goods and desserts.

Saffron from Iran and pure Spanish saffron are considered the finest varieties in the world.

Why is saffron expensive?
Saffron is almost as renowned for its expense as it is its potent flavor. The cost of saffron is purely due to the amount of work required to harvest it and its very low crop yield - each half gram of this saffron was made from the stigmas of well over 75 crocus flowers, all hand picked and dried in the same day.

High grade saffron powder is a better value than most saffron on the market. This saffron powder has been ground from sargol/sargoal grade saffron, which means that only the red, intensely flavorful tips of the stigmas are used. Its color potency score is between 230 and 255, making it some of the finest, purest and strongest powdered saffron available.

Each half-gram package of saffron powder contains enough for roughly 16 servings (4 per capsule).

Stored in its capsules, away from moisture and light, Iranian powdered saffron will last for several years.

While saffron threads are usually steeped in an alcoholic, acidic, or hot liquid for at least 20 minutes prior to being added to dishes, powdered saffron can sometimes be used without pre-soaking (it depends on your recipe). 
 
Do not toast prior to use, doing so will scorch saffron of this quality.
 
Not just for paella, saffron can be used in stews, risottos, puddings, ice creams, baked goods, soups, seafood dishes and sauces. Saffron pairs well with flavors such as apples, almonds, honey, chicken, bone marrow (often from veal marrow bones), milk or cream (try it in ice cream!), cinnamon, seafood, garlic, white wine, vinegar, rose water, and citrus fruits. Fresh herbs frequently paired with saffron include: basil, cilantro, rosemary and thyme.

Saffron Recipes