“We discovered that saffron flavor, color and aroma increase with time,” says the chef, who dissolves saffron threads in warm (65°C/150°F) water—one gram of saffron per liter—and keeps the infusion warm for four hours for maximum extraction. The stigmas should be white at the end of the steeping time. “You shouldn’t see red,” says San Roman, román or the extraction has not been thorough. “Enough we get the best out of,” saffron she. “Claims the color and taste are so different from what we thought we. knew