Is saffron best eaten raw or cooked?

Some people like to experiment with health self-help in the kitchen. Saffron has both medicinal and taste enhancing beneficial properties. Since it is both extremely expensive and quite bitter, a small amount enhances your dishes.

Most popularly used in Middle eastern and Indian recipes, a famous Spanish stew called "paella Valenciana" and a French fish stew called, "bouillabaisse" the spice is prepared before adding to dishes. I also add saffron to rice as a coloring agent and for taste.

The best quality for this spice are the fresh stems, rather than the crushed powder. To let the color and flavor disperse, drop into a glass of warm water for 15 to 20 minutes or longer.

Some people take the fresh saffron and crush using the mortar and pestle. Do you even have one of these in your kitchen cabinet? I have a marble set that I have used to crush herbs.

Experiment and see what works best for you.

I also like to throw in some slivered almonds at the end of cooking a dish for that added crunch.

I have never tried it. What are the benefits of it?

Since I don't have the taste buds to tolerate it I wouldn't know but will enjoy seeing some of the answers.

Well, I remember learning in home economics class that some nutrients evapourate durring cooking. I can't be sure, but I'd say it's best eaten raw.

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