Saffron spices subcontinental beef and chicken entrees and goes into many sweets, particularly in Muslim and Rajasthani fare. They reject threads displaying the telltale dull brick-red colouring—indicative of old stock—and broken-off debris collected at the container's bottom, indicative of age-related brittle dryness. For more great hand-picked products, check out the Chowhound Shop. [26] Even in minute amounts, the saffron stamens yield a luminous yellow-orange; increasing the applied saffron concentration will give fabric of increasingly rich shades of red. Buyers recommend that only the current season's threads be used. Bulk quantities of lower-grade saffron can reach upwards of US$500 per pound; retail costs for small amounts may exceed ten times that rate. It coloured textiles and other items and often helped confer the social standing of political elites and religious adepts. “Saffron ice cream might sound unusual but the taste is heavenly and is a must try! Earthy, but sweet. Clothing dyed with saffron was traditionally reserved for the noble classes, implying that saffron played a ritualised and status-keying role. (Which is hardly a terrible idea for a spice blend, it just ain’t saffron.). The traditional method of drying involves spreading the fresh stigmas over screens of fine mesh, which are then baked over hot coals or wood or in oven-heated rooms where temperatures reach 30–35 °C (86–95 °F) for 10–12 hours. (And you thought that much for a half a pound of. In England, the saffron "revel buns" were traditionally baked for anniversary feasts (revels) or for church dedications. [25], Despite its high cost, saffron has been used as a fabric dye, particularly in China and India. Talk about a flavor megaphone. [8] In the same year, second-ranked Greece produced 5.7 t (5,700.0 kg). As with any dried herb or spice, the shelf life for maximum flavor is relatively short, but you can extend it by keeping it in an airtight container, and “keep it in a cool and dry place away from sunlight,” advises Mehran. Good entry points for saffron cookery are rice-based, homey, and comforting: . Uzbeks use it in a special rice-based offering known as "wedding plov" (cf. Saffron is a plant. Recipes for bouillabaisse abound, but the Marseilles formulation is generally acknowledged as the most authentic; it contains, besides fish and shellfish, olive oil, onions,…. The riotous yellow, heady spice found primarily in Mediterranean, North African, and Middle Eastern dishes can run anywhere from $5,000 to $10,000 per pound. Saffron is named among the sweet-smelling herbs in Song of Solomon 4:14. During various periods, saffron has been worth much more than its weight in gold; it is still the most expensive spice in the world.
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