Saffron

[Guest guest]

Here is some information about saffron from a recent newspaper article by

Mary Carroll. Recipes that accompany the article follow in other posts.

Kathleen

 

* Exported from MasterCook *

 

Saffron

 

Recipe By : Mary Carroll's Healthful cooking, Star Tribune 9/28/00

Serving Size : 1 Preparation Time :0:00

Categories : Info/Tips

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***** NONE *****

 

Four thousand flowers or more make up one ounce of dried saffron, the most

expensive spice available. Its source is the tiny purple crocus (Crocus

sativus), an autumn-blooming plant found in Nebraska-like areas of Spain

and India.

 

Saffron is harvested by hand. The center of each brilliant bloom holds

three tiny red-orange stigmas, the goal of the saffron harvester. These

threads are picked, then gently dried over heat before packaging in

1/2-gram and 1-gram vials.

 

Although primarily a Spanish or Indian seasoning, saffron has spread to

foods of many cultures, including the bouillabaisse (fish stew) of southern

France and some Asian curries. It is prized for its ability to turn any

food it touches a deep red-gold; it also lends a savory flavor that some

consider spicy and hard to duplicate.

 

It's unfortunate for the pocketbook that saffron has a richness so hard to

match. In a thrifty moment, I once substituted a false saffron, made from

the Mexican safflower plant. I came across this spice in Oregon where it

was sold as " American saffron " for 34 cents an ounce. About eight times as

much finally brought out the color of imported saffron, but none of the

spicy saffron flavor came through. So now I stick with the real thing.

 

 

- - - - - - - - - - - - - - - - - -