Cooking With Saffron - Use In Recipes
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Saffron is a prized spice thought the world, and most definitely in the professional kitchen where it is most often stored in the chef’s office sealed away in his desk in a little tin (honestly). Extremely rare and very costly (the most expensive spice available) saffron is cultivated from the stamen of the crocus flower. It has a very mild flavor that is slightly sweet, but is prized for the beautiful yellowish gold color it gives to foods.
Saffron is used thought Europe as well as the states and it an important ingredient in dishes such as Bouillabaisse (shellfish stew), sauces, soups and rice dishes “saffron rice”. Saffron is used in Middle Eastern cuisine in many sweet and savory dishes such as puddings and cakes.
Saffaron is available in come super markets, however chances are good it has been sitting in a warehouse or on the store shelf for some time (all spices loose flavor when exposed to light and time). When buying saffron try to buy it as “whole strands” and not ground. When cooking with saffron you can then take the strands the slightly smash them in your fingers while adding them to your recipes. This will release the flavors more readily.
Posted in Cooking With Spices
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