Saffron best releases its beguiling aroma and bright yellow (not orange) color when 5-10 saffron threads are shredded at room temperature in a small mortar and then heated in a porcelain or glass bowl. The mortar should be made of glass or porcelain, one made of metal could distort the saffron aroma. The saffron dissolves best in warm liquid such as milk, water, cream, white wine or water. Optimal would be the crushed saffron threads up to an hour but a minimum 30 min. it is best to prepare the saffron the evening before and leave it in the fridge overnight.
If you want to do it like the professional chef, fill the liquid of the dissolved threads into the ice bowl and freeze it deeply, you have an optimally dissolved saffron ready for cooking in a short time.
If you like the taste, the saffron can be used not only for savory dishes (rice dishes, fish, sauces, pot-au-feu, etc.) but also for baked goods, desserts, and even tea.