Saffron - Crocus Sativus
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To purchase Saffron for your cooking needs, click on the underlined.
Ancient Romans used to perfume their baths with saffron. Court ladies of Henry VIII's reign tinted their hair with saffron
until the monarch forbade it; he feared a saffron shortage that might reach his own table. In the 1400', German dealers who were caught adulterating saffron were burned at the stake.
Pure saffron is made up of tiny, bright-red threads. The redder the saffron, the higher the quality. The tips of the threads should be a slightly lighter orange-red color. This will show that it is not cheap saffron that has been tinted red to look expensive. Preparing Saffron for use in cooking: To purchase Saffron for your cooking needs, click on the underlined. Since heat releases saffron's flavor essence, it needs to be steeped in hot water, broth, or even alcohol before being added to food. Pre-soaking also allows the color to disperse throughout the food.
Cooking with Saffron: The rule is that a "little saffron" will go a long way. When determining how much saffron to use in cooking, remember that the saffron flavor will be stronger the second day. In general, just use a pinch in soups and stews that serve 4 to 6 people. Saffron is especially good when used in cooking seafood dishes such as bouillabaisse and paella.
It is also used in risotto and other rice dishes. Try adding some to your next beef stew or tomato-based sauce. To make a wonderful marinade for fish, add saffron threads, garlic, and thyme to vinegar. Saffron is also used in bread and cake cooking. Use your
imagination and be creative when using saffron in your cooking.
Powdered Saffron: Powdered saffron loses it flavor more rapidly and can easily be adulterated with less-expensive powders like turmeric. Buying cheaper saffron won't save money in the long run, since more will be needed for the same flavor impact. General rule when substituting powdered saffron:
Storing Saffron - Powdered Saffron vs. Saffron Threads: Saffron is very sensitive to light and moisture. Store it in a container away from sunlight. If stored properly, it will last for years. Saffron absorbs other flavors and odors very easily. If you choose to transfer the saffron to a new container, make sure that the container is very clean and odor-free before using.
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