With regard to the cut to the crocus sativus filament, saffron is categorized in the market to the following categories: 1. Super Negin 2. Negin 3. Sargol 4. Pushali 5. Bunch 6. Powder
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For best results, infuse saffron in a small amount of warm cooking liquid (water, milk, stock), for approximately 15 to 30 minutes. The liquid is then added to the other ingredients, usually towards the end of cooking. This draws out the colour and helps to ensure the flavour is evenly dispersed throughout the dish.
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