How to Use Saffron in Milk, Tea & Rice

What is saffron, and is it the same as kesar?

Kesar is another familiar Indian name for saffron. It is the dried stigmas of Crocus sativus that go into food, rather than the purple petals you see in field photographs. The Spices Board of India describes saffron as both a seasoning and a colouring ingredient. That is why you will find it in sweet dishes as well as savoury ones.

You do not need an elaborate recipe for your first try. Pick something you already make comfortably, such as plain rice, a milk pudding or a warm drink. With the rest of the dish familiar, you can pay attention to what the saffron adds.

How to bloom saffron before cooking

You may see recipes tell you to “bloom” saffron. They mean letting the strands sit in a little liquid before cooking. McCormick’s saffron guidance recommends soaking crushed strands in hot water and also describes infusing milk or cream. The basic steps are straightforward:

1. Measure the amount specified by your recipe into a clean small cup.
2. Gently crush the strands, then add a little of the recipe’s warm milk or hot water.
3. Let the mixture stand while you prepare the other ingredients, following the recipe’s steeping time.
4. Add the coloured liquid and the threads to the dish at the appropriate stage.

Use some of the liquid already called for in the recipe. An extra cup of water can change the texture of rice, even if it was only added to soak the saffron. There is no one thread count that works for every packet, dish and serving size, so start with the recipe rather than guessing by colour.

How to use saffron in milk

Set aside a small portion of the milk to infuse the strands, then stir it back into the rest of the warm milk. Add sweetness, cardamom or nuts if that is how you like the drink; they are choices, not requirements for using saffron. For several cups, prepare one measured infusion and divide the finished drink evenly.

If you are making kheer or another milk dessert, add the saffron at the stage the recipe specifies. As milk reduces, its flavour becomes more concentrated. Resist adding another pinch every time you check the pan, or it becomes hard to keep track of how much has gone in.

Using saffron in kahwa, tea and rice

Want to bring back a little of a Kashmir tea break? Start with our kahwa guide. Recipes vary, and some ready-made blends already include saffron, nuts or other spices. Read the ingredients before adding more of your own.

For rice, follow the recipe’s instructions for the infusion. Mixing it into the cooking liquid gives a different result from adding it to selected layers of a biryani. Neither replaces the other steps in the recipe. Food colouring is not an equivalent substitute: saffron brings flavour as well as colour.

Buying, storing and using a small packet

Keep the packet label and follow its storage instructions. Close the container after measuring, use a clean dry spoon and keep the open packet away from steam rising off the pan. If you are buying it on a trip, ask about the pack size and where it came from instead of choosing only by a sample drink’s colour.

Our Kashmiri saffron buying checklist covers the questions worth asking at the shop. For the growing area itself, have a look at the Pampore saffron fields guide. A stop to shop and anything you buy are separate from the holiday price unless they are included in your agreed quote.

Common saffron questions

Should I add only the threads and throw away the soaking water?

Use the soaking liquid too. It holds colour and flavour; pouring it away loses much of what you were trying to draw out of the strands.

Is this a daily supplement recommendation?

No. This is a cooking guide, not advice about supplements, pregnancy or treatment. Stick to the culinary amounts in your recipe.

Do all packets need the same amount?

No. The packet and the size of the dish both matter. Follow the recipe and the supplier’s directions instead of using the same spoonful for everything.