A few threads of saffron can colour and scent a whole batch of white chocolate, which is why cooks have always counted it by the strand. Our Saffron Spice Drops keep that precision and save the steeping: one drop equals 15 to 16 strands, ready for savoury and sweet dishes alike.

Saffron extract accounts for 60% of the liquid, more than the plant-derived base that completes it. The liquid is a deep red, and that base lets it disperse through water and fat, so it suits a custard or whipped cream as well as a white chocolate ganache.

Saffron by the Drop 

Count one drop for every 15 or so strands a recipe lists, then taste. In rice dishes, stir the drops through in the final stages of cooking, when the flavour is brightest. For saffron buns and breads, add them with the liquid so the colour spreads evenly through the dough. Cream desserts are where saffron really comes into its own. For Saffron Rose Pots, whip 450g of double cream to soft peaks and sift in 50g of icing sugar. Stir two drops of saffron and four drops of rose (our Rose Spice Drops) through 100ml of warm milk, whisk it into the cream, then pour into ramekins and chill overnight. Store the bottle tightly capped in a cool, dry spot, and shake it each time.

Saffron Recipe Ideas 

Saffron pairs naturally with rose, cardamom, orange, almond and white chocolate.

• Saffron rose pots
• Saffron buns
• White chocolate and saffron ganache
• Orange and almond saffron cake
• Cardamom and saffron rice pudding