When we think of Saffron, our minds usually drift to one of two places: a rich Spanish Paella or a creamy Italian Risotto.
While these classics are delicious, they only scratch the surface of what this "Red Gold" can do. Saffron has a complex flavour profile, floral, metallic, earthy, and honey-sweet, which makes it incredibly versatile.
If you have gone to the effort of growing and harvesting your own threads this autumn, don't let them sit in the cupboard waiting for a special dinner party. Here are 5 surprising ways to enjoy your harvest every day.
1. Saffron Tea (The Mood Booster)
In the Middle East, Saffron isn't just food; it's medicine. Saffron tea (often called Kahwa) is a daily ritual believed to lift the mood and calm the nerves. It is the simplest way to taste the pure, unadulterated flavour of the spice.
- How to do it: Steep 3–4 strands of Saffron in a cup of hot water for 10 minutes. Add a teaspoon of honey and a few cardamom pods. The water will turn a brilliant sunshine yellow. It's the perfect caffeine-free drink for a cold autumn evening.
2. Saffron & Honey Poached Pears
This is a match made in heaven. Saffron blooms in Australia during Autumn (April/May), which is exactly when pears are in season. Nature designed them to be eaten together!
- How to do it: Peel 4 pears. Simmer them in a pot with water, sugar, a cinnamon stick, and a generous pinch of saffron threads. The pears will absorb the golden colour and look absolutely stunning plated up with a dollop of mascarpone or vanilla ice cream.
3. Saffron Infused Gin
Impress your friends at your next BBQ with a "Golden G&T." Saffron pairs surprisingly well with the botanical notes of juniper in gin.
- How to do it: Drop a small pinch of saffron threads directly into a bottle of gin (or vodka). Let it sit for 24–48 hours. The spirit will turn a vibrant orange-yellow. Serve with tonic and a slice of orange. It looks like a sunset in a glass.
4. Golden Honey ( The Perfect Gift)
If you have had a bumper harvest and have more Saffron than you can cook with, preserve it in honey. This makes for an incredible homemade gift that looks expensive but is easy to make.
- How to do it: Slightly warm a jar of local honey (just enough to make it runny). Stir in crushed saffron threads. Let it sit for a week before eating. The moisture in the honey extracts the flavour over time. Drizzle it over yoghurt, toast, or cheese platters.
5. The DIY "Glow" Face Mask
Saffron has been used in beauty rituals for centuries, particularly in India, where it is prized for its ability to brighten the complexion. Since you grew it yourself, you know it is 100% organic and free from pesticides, making it safe for your skin.
- How to do it: Soak 2-3 strands of Saffron in a tablespoon of milk for 20 minutes until the milk turns yellow. Mix in a bit of sandalwood powder or plain flour to make a paste. Apply to your face, let it dry, and wash off. (Warning: Don't use too much Saffron, or you might end up slightly yellow for a few hours!)
A Crucial Tip for Cooking with Saffron: To get the most out of your home-grown spice, never throw the dry threads directly into oil or fat. Always "bloom" them first. Soak the threads in a tablespoon of warm water, milk, or stock for 20 minutes before adding the liquid to your dish. This releases the flavour and colour that is locked inside the dry threads.
Ready to experiment? Start your crop this season with our premium Saffron Corms.