Saffron powder

Toe42 · Dec 13th, 2004, 20:34

I dont understand the concern about saffron. What is all the hoopla about?
What good is it?

Nick-H · Dec 13th, 2004, 21:31

It turns you food a delicate yellow colour
It has a great flavour

Try Cornish Saffron cake: MMMM delicious.

Whether this justifies it costing more than gold I couldn't say, but hey! what's the big deal with gold? Doesn't make anything taste better!

beach · Dec 13th, 2004, 21:47

Ashwagandha is better

gluedtoweb · Dec 13th, 2004, 23:28

Pregnent Women in India take saffron with milk so that their babies will not be dark colored. But it is not proven though. Does any body have any idea on this?

Nick-H · Dec 14th, 2004, 00:11

Quote:

Originally Posted by beach

Ashwagandha is better

Is it? I've heard of it being used as a tonic, but didn't know it could be used in cooking.

More information please?

oceanmon · Dec 14th, 2004, 09:03

Quote:

Originally Posted by guerik

stamen - stigmata's when you get jesus-style wounds I think :P

Know how Jesus bites his nails?

(Picture him chewing on his palms!)

Sahibcol · Dec 14th, 2004, 12:24

Perhaps I'm missing something, but in my books saffron is an immensely over-rated spice. I've tried several different samples, from different sources, and quite frankly I can find nothing to recommend it. Not a patch on vanilla, cardomon or cinnamon.

edwardseco · Dec 14th, 2004, 12:41

If you grew up in Kashmir you would not think of it as just food coloring. There is another problem buying saffron in that what you get may be low quality (drained?) stuff. We used to get it from Kashmir but now am more satisfied with Spanish saffron. We even take a box to India for the relations. Makes a handy gift..

SHIMLA · Dec 14th, 2004, 12:42

Quote:

Originally Posted by Sahibcol

Perhaps I'm missing something, but in my books saffron is an immensely over-rated spice. I've tried several different samples, from different sources, and quite frankly I can find nothing to recommend it. Not a patch on vanilla, cardomon or cinnamon.

You certainly are missing something !!

Vanilla, cardamon and cinnamon are common spices, saffron is special !!

Just add a wee bit good quality saffron to your biryani or mutton gravy or kheer and feel the difference !!

Sahibcol · Dec 15th, 2004, 12:26

Quote:

Originally Posted by SHIMLA

You certainly are missing something !!

Vanilla, cardamon and cinnamon are common spices, saffron is special !!

Just add a wee bit good quality saffron to your biryani or mutton gravy or kheer and feel the difference !!

Sorry Shimla, I remain to be convinced. My consignments have been guaranteed topnotch, yet I find the flavour slightly less than repulsive.
Unless one prefers eating yellow as opposed to white rice pudding, I would advise you to save your rupees.

edwardseco · Dec 15th, 2004, 12:53

Its a difference of opinion that makes for horse races so its a matter of taste. I can't see the comparison to saffron and the marketplace sets a vastly higher price on it than vanilla. But, to each their own. Vanilla rice..

tadka · Dec 15th, 2004, 13:03

I remain to be convinced.

*

a little saffron goes a long ways. if over applied, it IS repulsive. with subtlety, it's intoxicating. (!!).

i like a little saffron in my garam masala. when sprinkled on a cream or dahi dish, the saffron blooms in lovely fireworks.

i like it with many kinds of drinks--milk, mango based.

saffron with rice is obvious.

saffron with veggies is less obvious. but done, i think.

i love a pinch of saffron in a korma.

i use saffron in a rouille for salmon.

sugar+saffron+(variations on keora/gulab/elaichi/etc) is lovely.

the flavor of saffron *IS* absolutely unique and not just a color. i've never cooked with indian saffron, but i'd guess the principle holds.

Sahibcol · Dec 15th, 2004, 13:53

I guess its like caviar or truffles - rarity lends a certain snob value.

tadka · Dec 15th, 2004, 14:03

the rarity of saffron is over-rated. compared to either "caviar" or "truffles", the stuff is cheap.

edited to add: least where i live

SHIMLA · Dec 15th, 2004, 14:31

Fair enough, friends !!

One man's meat is another man's poison!!

Dec 13th, 2004, 21:31	#17
Nick-H This is just a cameo appearance Join Date: Oct 2004 Location: Chennai, India Posts: 36,225	It turns you food a delicate yellow colour It has a great flavour Try Cornish Saffron cake: MMMM delicious. Whether this justifies it costing more than gold I couldn't say, but hey! what's the big deal with gold? Doesn't make anything taste better!

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Dec 13th, 2004, 20:34	#16
Toe42 Member Join Date: Dec 2004 Location: Seoul Posts: 4	I dont understand the concern about saffron. What is all the hoopla about? What good is it?

Dec 13th, 2004, 21:47	#18
beach Lost in translation Join Date: Dec 2003 Location: India ! Posts: 2,233	Ashwagandha is better

Dec 13th, 2004, 23:28	#19
gluedtoweb Member Join Date: Sep 2004 Location: California USA Posts: 56	Pregnent Women in India take saffron with milk so that their babies will not be dark colored. But it is not proven though. Does any body have any idea on this?

Dec 14th, 2004, 12:24	#22
Sahibcol Member Join Date: Feb 2004 Location: Panvel, Navi Mumbai, India Posts: 54	Perhaps I'm missing something, but in my books saffron is an immensely over-rated spice. I've tried several different samples, from different sources, and quite frankly I can find nothing to recommend it. Not a patch on vanilla, cardomon or cinnamon.

Dec 14th, 2004, 12:41	#23
edwardseco Maha Guru Member Join Date: Sep 2001 Location: Land that shakes and bakes. Posts: 5,845	If you grew up in Kashmir you would not think of it as just food coloring. There is another problem buying saffron in that what you get may be low quality (drained?) stuff. We used to get it from Kashmir but now am more satisfied with Spanish saffron. We even take a box to India for the relations. Makes a handy gift..

Dec 15th, 2004, 12:53	#26
edwardseco Maha Guru Member Join Date: Sep 2001 Location: Land that shakes and bakes. Posts: 5,845	Its a difference of opinion that makes for horse races so its a matter of taste. I can't see the comparison to saffron and the marketplace sets a vastly higher price on it than vanilla. But, to each their own. Vanilla rice..

Dec 15th, 2004, 13:03	#27
tadka Member Join Date: Oct 2004 Location: u.s. Posts: 69	I remain to be convinced. * a little saffron goes a long ways. if over applied, it IS repulsive. with subtlety, it's intoxicating. (!!). i like a little saffron in my garam masala. when sprinkled on a cream or dahi dish, the saffron blooms in lovely fireworks. i like it with many kinds of drinks--milk, mango based. saffron with rice is obvious. saffron with veggies is less obvious. but done, i think. i love a pinch of saffron in a korma. i use saffron in a rouille for salmon. sugar+saffron+(variations on keora/gulab/elaichi/etc) is lovely. the flavor of saffron IS absolutely unique and not just a color. i've never cooked with indian saffron, but i'd guess the principle holds.

Dec 15th, 2004, 13:53	#28
Sahibcol Member Join Date: Feb 2004 Location: Panvel, Navi Mumbai, India Posts: 54	I guess its like caviar or truffles - rarity lends a certain snob value.

Dec 15th, 2004, 14:03	#29
tadka Member Join Date: Oct 2004 Location: u.s. Posts: 69	the rarity of saffron is over-rated. compared to either "caviar" or "truffles", the stuff is cheap. edited to add: least where i live

Dec 15th, 2004, 14:31	#30
SHIMLA Member Join Date: Jul 2003 Location: Yangon, MYANMAR Posts: 4,126	Fair enough, friends !! One man's meat is another man's poison!!