With the aroma and flavor profile of Rumi Spice saffron, you only need to use a small pinch, about 8-10 threads per recipe.
To bloom saffron or steep the saffron: Add a few tablespoons of warm (not boiling) water to the saffron threads in a small dish. Let the threads soak in water for about 10 minutes. You should see a golden hue begin to emerge in the water. After the saffron is finished steeping add the saffron liquid to whatever you're cooking, such as risotto, paella, or soup. If making a dish or sauce requiring wine, infuse the saffron directly in wine. The compounds are drawn out even further, and the flavor profile is more pronounced.
Another way to bring out the full flavor profile of saffron is to crush the threads with a mortar and pestle to a powder-like consistency. We suggest this for non-liquid recipes or baking.