Expert Answer:

Adelaide Lucas, Gourmet Traveller’s assistant food editor, writes:
"Saffron threads are typically soaked in warm liquid beforehand if they’re not being added to a wet dish. Soak your saffron in warm water, stock, wine or milk, depending on what you plan to add it to; this aids in the release of flavour and colour from the fine threads. Saffron should only be used in small amounts as a pinch goes a long way – a good thing, considering that the threads (the stamens of a crocus) are the most expensive spice in the world. The flavour is quite powerful and can become cloying when used in excess."