Saffron syrup
Brix: ~60–66 °Bx (house or commercial) (planning figure - the product label is the final reference)
Energy: ~250–280 kcal / 100 ml (typical) (planning figure - the product label is the final reference)
How this figure was derived
- Read from
- ~250–280 kcal / 100 ml (typical)
- Energy density
- 250–280 kcal / 100 ml
- Basis
- Per 100 ml — a volume. Applying it to a weight would be wrong.
- Example, at 30 ml
- 250–280 kcal / 100 ml × 30 ml ÷ 100 = ≈ 75–84 kcal
A planning figure, not a laboratory analysis. It is here so a recipe can be reasoned about, not so it can be declared on a menu.
Shelf life: House-made: refrigerate and use within about 2–3 weeks. Commercial sealed: per label.
Storage: Refrigerated; saffron colour and aroma fade with light and heat.
- Saffron latte — a Gulf café signature
- A few threads go a long way; over-dosing turns it medicinal
- Rose or cardamom pair well alongside it
House version: make a 1:1 syrup, and off the heat steep a few saffron threads 15–30 minutes. Strain completely into a sanitized, dated bottle; refrigerate 2–3 weeks. A few threads is the whole recipe — excess turns it medicinal and burns cost.