The Secret to Saffron (The Most Expensive Spice in the World)

My fiancé is Afghan and Iranian and she introduced me to Saffron Ice Cream and its one of the best flavors I’ve ever had!

with the Persian writing on the bag you know it's the best quality Saffron

Ground saffron in cold milk is also insane! You need to try it out, that’s what I’ve seen my family do for ages now. From India btw

This man was told he was wrong so he did an experiment and was seemingly honest about his opinion of the results even though they contradicted his previous method. More people need to be like this man.

Never thought my comment (and some other nice people mentioning it) would spark a new video. Amazing channel, love your stuff. Salute from Iran!

I've seen the Iranians use this method to add the saffron essence to their rice, I'm glad to see that you have an open mind and that you are always ready to learn! ❤ Edit: I'm sorry I didn't really know that this is an Iranian method, I have changed it. Also thank you so much for replying

I worked at a ramen shop ran by a very generous family. They had black truffle and saffron come in among some other delicacies. They made sure to give me the chance to try all of it.

“Whoever controls the spice controls the world” Edit: everyones asking if I’m talking about India, im not im talking about a movie called dune

*"Describe the entire plot of Dune:"*

Fun fact: Sweden uses about 3-4% of the worlds saffron just to make a Swedish christmas bun with saffron taste, it's called lussebulle/lussekatt

Don’t waste your money on Saffron. In between the comments about my bad pronunciation and resemblance to famous people, there are sometimes some really helpful things that make ME a better cook and a better creator. Thanks for the suggestions here. This was a great experiment. The Final rankings were: For Color 1 Ground Ice & Ground Hot (Tied 9/10) 2 Stems Hot (7/10) 3 Gutter Saffron (2/10) For Taste 1 Ground Ice (9/10) 2 Ground Hot (8/10) 3 Stems Hot (6/10) 4 Gutter Saffron (1/10) For Convenience 1 Stems Hot (9/10) 2 Ground Hot & Gutter Saffron (7/10) 3 Ground Ice (6/10) If I was to choose a PERFECT method, I would probably put the ice directly into the mortar after grinding the saffron, because there was some saffron powder left inside after I finished grinding. Unless the saffron needs to be ON the ice... which I can’t imagine makes a difference. For this experiment, I just counted the powder in the mortar as “loss” for the ground options, but that just makes the ground saffron options even stronger in flavor with technically less saffron. IF ANYONE knows WHY the Saffron over the ice infused a stronger flavor, I would be very happy to know the science behind this. Thank you.

Mad internet flex with the 1kg saffron ;)

Damn! I got gifted some saffron and had NO IDEA how to use it! That's awesome!

As an Iranian I can assure you that my mom uses 1 kilo of saffron per week in her cooking

As a chemist, I know organic solvent like alcohol help extract more organic molecules compared to water. You might add some white wine to powdered saffron and then vaporize wine at room temperature and finally add water on it.

In case anyone is wondering, his apron says "麻辣" which means "hot and spicy". 🔥🌶️

As an iranian i can confirm that is the best method we prepare it like that for every curry

I've watched a lot of videos from this guy and he clearly a great cook. and still, it doesn't stop him from reading comments and learn new things. this is awesome 💪👍

It's not just about the ice. The cold and then hot shock is what brings out the most flavour and aroma, eg when you use ice then put that in the hot food that you make

As an iranian abroad im happy to see someone do it right finally.