Saffron might be the most luxurious spice in your kitchen—but unlocking its full potential takes just a little know-how. One of the best ways to do that? Grinding it.
When you grind saffron, you break down its delicate threads to release more flavor, aroma, and that signature golden color. Here are a few easy, effective ways to do it:
1. Mortar and Pestle Method (The Classic)
This is the traditional and most effective method. Use a small mortar and pestle (ceramic or stone works best). Add a pinch of saffron threads and gently grind in a circular motion until it becomes a fine powder.
Pro tip: After grinding, add a tablespoon of warm water, milk, or broth and let it steep for 10–15 minutes. This liquid becomes your saffron infusion—ready to stir into anything from rice to dessert.
2. The Spoon Trick (Perfect for When You’re in a Rush)
No mortar? No problem. Two metal spoons are all you need. Put the saffron in one spoon and use the back of the other spoon to press and rub in circles. That’s it! You’ll crush the threads into a pretty decent powder with a little patience.
Pro tip: Do this over a plate or piece of parchment paper—just in case. Trust me, you do not want to lose any crumbs of saffron to the countertop.
3. The Spice Grinder (For Saffron Superfans)
If you cook with saffron often (hi, can we be friends?), using an electric spice grinder might be worth it. Pop a small amount of saffron into the grinder, pulse a few times, and you’ve got a fine powder in seconds. Just make sure the grinder is clean and bone dry.
Pro tip: Only use the grinder for spices like saffron, not coffee. Otherwise, your beautiful saffron powder might end up tasting like espresso beans. Not ideal unless you're inventing a very weird dessert.
Final Tip: Always Steep
No matter how you grind it, saffron works best when "bloomed". Once it's ground, mix it with a little warm liquid before adding it to your dish. This helps distribute the color and flavor evenly—so a tiny pinch goes a long way.
Where to Use Ground Saffron
Once you’ve ground and bloomed your saffron, the possibilities are deliciously endless. Try it in:
