Substitute marigold petals for saffron in risotto, baking or other dishes. A good pinch of marigold petals can replace a dozen or so good quality saffron strands.
Steep 1 teaspoon (approx. 1g) marigold flowers in a cup of boiling water for 5 to 15 minutes for a delicately sweet and nutty herbal tea.
Marigold Flowers (Calendula officinalis)
These aromatic coriander seeds are grown at on the Cinder Hill Estate at Horsted Keynes in West Sussex.
Grown primarily as a botanical for distillers, this British-grown coriander seed is of exceptional quality with a high oil content and superb citrus aroma.
The seeds make a delicate but flavoursome seasoning for curries, dal, soups and other dishes. For maximum flavour gently toast the seeds in a dry pan before using whole, crushed or freshly ground.View full product details
Spicy and aromatic whole wild mustard seeds can be used whole or ground to add piquancy to dals, pickles, baking and more.
Grown by Mike and Sam Stringer in Yorkshire. Harvested as an accidental crop from a field of organic fava beans.View full product details
Gently peppery organic whole rapeseed grown by John & Alice Pawsey at Shimpling Park in Suffolk.
Most commonly pressed for oil, these beautiful dark seeds of the rape or canola plant (Brassica napus subsp. napus) are also delicious as whole seeds and have a distinctive mustardy sweetness.
They're excellent for baking, as a topping or incorporated into doughs and pastry. Try adding to dressings or sprinkling toasted seeds over salad.
The new 2020 crop saffron, grown by Dr Sally Francis of Norfolk Saffron at Burnham Market in North Norfolk, is now in!
Norfolk Saffron's super strength saffron is amazing in sweet and savoury dishes. As a category I saffron, it goes much further than you might expect,. One jar will make 12 portions of saffron risotto.
This saffron was harvested in October / November 2020. It's yet to be graded but last year's crop had a colouring strength of 277.9 (category I), measured under the international ISO 3632 standard. Only the finest saffron samples in the world achieve category I with a colouring strength over 250, indicating high levels of crocin, picrocrocin and safranal, and so high colouring potential and strength of flavour.
Take the required amount of saffron (see below), crumble or grind it and then infuse it in a liquid suitable for your recipe (water, stock or milk) for at least 20 mins, or overnight. This is important to get the maximum colour, flavour and aroma from the saffron. Add the saffron infusion into your recipe.
Saffron quantities for cooking are measured in grams, pinches, or numbers of threads. Assuming you don't have laboratory scales in your kitchen, by far the best way to get accurate results is to count of the number of threads required.
A saffron flower contains three joined threads, but for our advice below, quantities refer to single separated threads. A 0.3g jar of Norfolk Saffron typically contains over 100 threads.
Here are Norfolk Saffron's suggestions for cooking with their saffron*:
* These guidelines have been developed with Norfolk Saffron. Larger quantities will be required if weaker alternative brands are used.
Suitable for vegans and vegetarians