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A common way of buying saffron in Sweden is to buy it pre-ground in bags of 0.5 grams.

Most saffron rice recipes use "threads" or "strands" which is pretty much useless for me.

What's a good saffron/rice ratio, in grams/deciliter?

  • For what recipe? I hate to say it, but the ground saffron I've run into isn't worth using, I hope you have a better experience! – GdD Nov 14 at 20:42
  • what you're making would also affect how much you use. (and if you're using anything with a strong flavor, just leave out the saffron -- it's a waste if it's going to be buried under some other flavor). I don't know what the grams to strands conversion ratio is, but related : cooking.stackexchange.com/q/17057/67 – Joe Nov 14 at 21:22
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A quick search does not really give a good answer to your question

For example, one recipe calls for 2 pinch of saffron for 2 cups of (dry) rice; another 3/4 tea spoon of crumble saffron for 3 cups of rice.

Have a looksie at this wikihow page.

In any case, I would highly suggest you try to find either Spanish or Iranian saffron, and if possible not pre-grounded.

And skip whatever cheap substitute you will find.

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I would be surprised if you find a precise enough scale to be useful in measuring saffron in a kitchen. A half gram of unground saffron will contain dozens if not hundreds of threads, and while ground saffron is less potent, it should still not require very much, so a pinch is probably roughly equivalent to a few strands.

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