Saffron

B

big timer

New member
Hello All!

I bought some Spanish saffron from Penzeys and I must say that it gives
rice a beautiful yellow color. However, I can't personally detect any
flavor. I wonder if there is a genetic smell deficiency, like some
people can't taste cilantro? I might say that I used the saffron by
letting the powder steep for about 30 minutes in the water for my
Japanese rice cooker.


--


James Silverton
Potomac, Maryland

Email, with obvious alterations:
not.jim.silverton.at.verizon.not
 
On Jan 29, 10:30?am, "James Silverton"
wrote:

Saffron is pretty mild, IMHO.

Did you buy it in powder form or crush your own threads to make the
powder? That might be the difference. I bought saffrom powder last
year o make saffron buns and was underwhelemed.

Kris
 
On 2011-01-29, James Silverton wrote:


I've found it does, in fact, have flavor when enough is used.
Unfortunately, that flavor comes off as rather a moldy musty flavor,
to me. Much like some fungi and mushrooms, it's a personal thing
subject to one's own flavor likes and dislikes. I'll use it, out of
convention, but am not wild about it and I think too much is
offputting.

nb
 
"James Silverton" wrote:

gives


James,

Mom made saffron rice all the time!

I get Spanish saffron from Penzeys, too!

King's ranson spice!

Best,

Andy
 
Kris wrote:

gives


Kris,

You shouldn't ever buy saffron in powder form. A sure fake.

Call me a snob!

Andy
Andy's Evil Twin: We're in agreement for a change!

Are not! I know better than you.

Do not!

Do so!

Not!

So!

MOM!!!
 
On Sat, 29 Jan 2011 10:30:20 -0500, James Silverton wrote:


Saffron in a dish smells like burning rubber. It's the world's most
overrated "spice". I'll use FD&C #5 (tartrazine).

-sw
 
"James Silverton" wrote:


There is saffron. . . and then there is Saffron. I don't know how
much of this is sales pitch--- but I can tell you I've always gotten
the results I expected from their Saffron.
http://saffron.com/cons_guide.html

I use a pinch of saffron in a paella with 3 cups of rice, a quart and
a half of chicken stock, a pound or 2 of sausage and seafood and
another pound of veggies. And you can [just] taste the
saffron.

Last night I made this squash stew-
http://www.food.com/recipe/winter-squash-chickpea-red-lentil-stew-217244
I threw in a leftover chorizo, but otherwise followed the recipe. The
saffron flavor came through just fine.

What I find, is that Saffron has its own, slightly pungent, flavor but
its value is that it enhances all the other flavors in the dish. My
son has actually overdone the Frank's hot sauce in the paella- and he
likes it on popcorn.

Sometimes I let it steep a bit in whatever liquid is going into the
dish.

Try a pinch in some vanilla cupcakes. Bam!

I get mine from saffron.com. Worth the wait and the price for knowing
that you're getting fresh, strong, saffron.
http://saffron.com/

Jim
 
On Sat, 29 Jan 2011 10:30:20 -0500, "James Silverton"
wrote:


Penzeys does not sell powdered saffron.
Are you sure you don't mean turmeric?

No one should ever buy powdered saffron.
 
Brooklyn1 wrote on Sat, 29 Jan 2011 11:45:17 -0500:



I can't argue with you. I thought it was Penzeys but whatever. The
powdered saffron was contained in 4 sealed small jars and I had kept it
in the freezer. I'm a little surprised that anyone could mistake
turmeric for saffron. Turmeric is bright yellow and saffron brownish
red.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not
 
I'm guessing Penzey's sells several grades of saffron and not
all of them are that great. We just obtained some (Santa Monica
Penzey's) and it is the "Coupe Grand". Maybe someone here
(Sheldon?) knows whether this is the right stuff or is it
rip-off saffron.

Steve
 
In article , Brooklyn1
says...

In eastern countries they also use dried marigold petals to colour
rice yellow, (cheap and taste-less). It's sometimes sold to gullible
western tourists as saffron. If your saffron didn't taste like saffron
it probably wasn't.

Janet
 
On Sat, 29 Jan 2011 17:44:35 +0000 (UTC), [email protected]
(Steve Pope) wrote:

My SIL ordered some saffron crocus and gave me a few bulbs. We were
hoping to harvest saffron, but the bulbs were not good. I think only
one of mine was viable and I haven't looked specifically to see if it
even came up yet. I doubt it or I would have noticed by this time.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 1/29/2011 10:23 AM, Sqwertz wrote:

Turmeric gives rice a beautiful yellow color *and* some nice flavor.
When we ate rice, I used turmeric to make aroz con pollo.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Sat, 29 Jan 2011 12:03:00 -0500, "James Silverton"
wrote:


Penzeys has never sold powdered saffron and they've regularly warned
against buying it. Saffron color extends over a rather broad range of
yellows, oranges, and reds... there are various types/grades of
saffron. Pure saffron is always sold as crocus stamens. Powdered
saffron is typically a blend of plant debris and very few crocus
stamens if any... dried marigold petals are often passed off as
saffron, that's what's fed to chickens to get a deeper yolk color.
There are many substances that are used to add saffron color to foods,
of which the most noteworthy is achiote. When I prepare yellow rice
it derives its color from achiote and I add only a few saffron threads
for flavor. Saffron is one of those spices, like vanilla, that after
a point no matter how much more is added the flavor does not improve,
in fact by adding too much saffron or vanilla the flavor
deteriorates... with both less is more. When buying spices,
especially saffron, one needs to trust the merchant... I've never
gotten a raw deal with Penzeys.
 
Kris wrote:



Kris,

Another giveaway about fake saffron, if you drop a pinch in watter it'll
instantly (a few seconds) dissolve the red food dye.

Best,

Andy
 
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