KITCHEN PRACTICE 2 — Saffron Bloomed in Boiling Water (A Deliberate Mistake)
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Chapter: Spanish Cookery 3 — Saffron & Pimentón: Spain's Defining Spices

TASK
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Deliberately steep a second pinch in boiling water instead of warm,
and compare its colour and aroma against the properly warm-bloomed
batch from Kitchen Practice 1.

WHAT TO DO
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1. Measure out a second, identical pinch of 10-15 saffron threads
   and crush them the same way as in Kitchen Practice 1.
2. Bring a small amount of water to a full boil.
3. Add the crushed threads directly to the boiling water and let it
   sit for the same 10-20 minutes.
4. Compare this batch's colour and smell directly against the
   properly warm-bloomed batch from Kitchen Practice 1.

WHAT TO EXPECT
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- The colour may look similar, or even slightly darker, at first
  glance — colour alone isn't the full story.
- The aroma is where the real difference shows up: the boiled batch
  should smell noticeably flatter and less complex than the
  warm-bloomed batch, missing much of saffron's own distinctive
  floral top notes.
- If tasted side by side in a very simple base (like plain rice or
  broth), the warm-bloomed batch should taste more aromatic and
  layered, while the boiled batch tastes more one-dimensional.

WHY THIS WORKS AS AN ANSWER
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This exercise makes the chapter's own warning tasteable rather than
just stated — safranal, saffron's volatile aroma compound, is
genuinely damaged by excess heat, and the flattened aroma here is the
direct, real consequence of ignoring that limit.