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Cookery Class >>> Glossaries |  |
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Saffron This very expensive spice comes from the orange stigmas of a type of crocus flower. It has a mild, distinctive flavour. The plant is native to Asia and parts of Europe and is available either dried stigmas or as a powder form. Dried saffron may be ground, crumbled or used whole before being mixed with hot stock or liquid called for in a recipe. Use: Gives bright yellow colour to foods. It is often used in Spanish rice dishes, such as the traditional paella, and in Indian cookery (also rice dishes) like Biriani. |
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10 things to do with Saffron |  |
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All listings under 'S' in A-Z OF INGREDIENTS | |
- Samp
- Sardines
- Salmon
- Snoek
- Sole
- Soy sauce
- Squid
- Stock
- Sultana
- Sweet potato
- Star fruit
- Sage
- Spinach
- Strawberry
- Saffron
