Saffron

03 Nov 2009
 

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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