what makes saffron dissolve
âWe discovered that saffron flavor, color and aroma increase with time,â says the chef, who dissolves saffron threads in warm (65Â°C/150Â°F) waterâone gram of saffron per literâand keeps the infusion warm for four hours for maximum extraction. The stigmas should be white at the end of the steeping time. âYou shouldnât see red,â says San Roman, romÃ¡n or the extraction has not been thorough. âEnough we get the best out of,â saffron she. âClaims the color and taste are so different from what we thought we. knew