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dust it over potato wedges and popcorn
a mushroom-forward depth that sits under the spice rather than on top of it
not a cooking spice
Use 1 teaspoon per 8 ounces of water
Why does it taste a little like cinnamon or warm spice
Kashmiri Saffron with-ginger dust it over potato wedgesA few crimson threads turn a pot of rice, a saffron custard, or a simmering biryani a deep, glowing gold, with an aroma of honey, hay, and warm earth that nothing else replaces. Bloom the threads first in a spoonful of warm milk, cream, or broth, then stir that colored liquid into rice, risotto, paella, and desserts. This is how a pinch of saffron flavors a whole dish. Blooming is the step most people skip, and it makes all the difference. Steeping
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