I think most people have no idea how to use it efficiently either. Cooking shows and recipes often depict simply adding threads directly to a recipe.
Growing up, I was taught to grind a small amount into a fine powder and mix with a bit of very hot water, which yields an incredibly potent, fragrant, and inexpensive ingredient that can flavor significant quantities of food.
Growing up, I was taught to grind a small amount into a fine powder and mix with a bit of very hot water, which yields an incredibly potent, fragrant, and inexpensive ingredient that can flavor significant quantities of food.