How is saffron typically utilized in cooking?

Saffron is typically utilized in cooking as dried stigmas, which are the threads obtained from the flower of Crocus sativus. This spice is highly valued for its distinctive flavor, color, and aroma, which can significantly enhance dishes. It is important to use saffron in small quantities due to its potency, as a little goes a long way in imparting flavor and coloring to foods.

While saffron can also be found in other forms like liquid extracts or powders, these are less common in culinary practices. The traditional method involves blooming the dried stigmas in a small amount of warm liquid before incorporating them into dishes, ensuring that the full flavor and color are released. This careful handling allows chefs to showcase saffron's unique qualities effectively.