Well, you can replace with the following and also use toasted spices, to give it more flavor:
Yeast extract (grape or pineapple), saffron, and other
saffron, and other nutmeg
How can I add salt or something to the saffron before I add the saffron water?
In any case, the recipe calls for 1-2 g of salt on the stovetop. This includes the spice, but not the fresh spices you need. I would rather add salt afterwards on the stove to further accentuate the flavors and make the dish. Add an extra teaspoon if you like.
I find that if I add the spice to the saffron water directly, the dish does not have as many nuances of aroma, as if I have added some salt. If you like and I would like to have those kinds of nuances (or if you hate salt, then you can add some.)
Do I need to soak the saffron water for 4 hours?
If you have time to saffron water before adding it, you could do it. But, it might take longer if you are adding the whole thing at once, as well as the saffron salt ontop. I would only do it if you have time for it, as you would use about half more saffron on top than in the recipe above.
If I saffron it, does it taste like saffron at all?
Although it is called saffron it is in fact a blend of several herbs. It is slightly salty and spicy for those who prefer it.
It is similar to fresh lemons and lemon verbena. It tastes best in lemon or other citrus juice.
How do I use saffron in my recipes?
Use to season saffron (if you don’t wish to add salt first)
Add to other dishes like chicken, fish, or meat
Add to soups, salads, or vegetables
In salads, pickles, or bruschetta
What about other spices or herbs in the recipe?
A pinch of cumin or coriander, or 1/4 teaspoon turmeric, may be used instead of saffron. You can just substitute one herb for it, but it helps a tad with the flavor. You might want to put the spice of choice before the
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