Saffron (use) the liquid phase; powdered saffron does not require this step. The soaking solution is then added to the hot cooking dish, allowing even colour and flavour distribution, which is critical in preparing baked goods or thick sauces. Threads are a popular condiment for rice in Spain and Iran, India and Pakistan, and other countries. Two examples of such saffron rice is the "zarzuela" fish-seafood stew and "paella valenciana", a piquant rice-meat preparation. It is essential in making the French "bouillabaisse", which is a spicy fish stew from Marseilles, and the Italian "risotto alla milanese". The saffron bun has Swedish and
Saffron (use) Cornish variants and in Swedish is known as "lussekatt" (literally "Lucy cat", after Saint Lucy) or "lussebulle". The latter is a rich yeast dough bun that is enhanced with saffron, along with cinnamon or nutmeg and currants. They are typically eaten during Advent, and especially on Saint Lucy's Day. In England, the saffron "revel buns" were traditionally baked for anniversary feasts (revels) or for church dedications. In the West of Cornwall, large saffron "tea treat buns" signify Methodist Sunday School outings and activities. In traditional dishes of La Mancha, Spain, the spice is almost ubiquitous. Moroccans use saffron in many