Dissolve saffron threads or grind saffron?
You've found a great recipe that contains saffron and now you're asking yourself: How exactly should the saffron be added to the dish? As saffron threads or as saffron powder? Which of the two should I buy and how should I process it?
We can't answer the crucial question for you here, but we can briefly explain the difference. Saffron threads are the stigmas (the upper portion of the flower's pistil) of the saffron crocus. They are carefully harvested by hand and then dried. Saffron threads have a longer shelf life, so if you buy a larger quantity but don't want to use them straight away, saffron threads are probably the better choice. You can always turn them into powder later (powder loses its flavor more quickly).
Now how can you dissolve saffron threads? The answer is: not at all. But you can soak saffron threads in water. In fact, you should, as this is how they deliver their maximum potential in terms of flavor. So what we're talking about here is soaking the saffron threads. As a rule of thumb, you can remember: 0.2 g of saffron per person, which is about 2-3 saffron threads. But of course there are individual preferences that can be found out by trying things out.
Saffron threads release their aroma slowly. That's why saffron threads that are placed in a small amount of warm water should be left to stand for as long as possible. Up to 24 hours depending on your preference. The resulting liquid can then be further processed.
If you want the aroma more quickly, you should carefully grind the saffron threads into powder, preferably using a grater . The powder is then placed in warm water and gives off the desired taste (please do not use the water too warm, around 40-45 degrees).
Give it a try and let me know what your preferences are. Saffron threads or saffron powder? And which dishes do you prefer?