Thread: Saffron

On Jan 29, 10:30*am, "James Silverton" <not.jim.silver...@verizon.net>
wrote:
> 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

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 <[email protected]> wrote:

> 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.

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" <[email protected]> wrote:

> 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,

Mom made saffron rice all the time!

I get Spanish saffron from Penzeys, too!

King's ranson spice!

Best,

Andy

Kris <[email protected]> wrote:

> On Jan 29, 10:30*am, "James Silverton" <not.jim.silver...@verizon.net>
> wrote:
>> 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
>
> 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


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:

> 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.

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" <[email protected]> wrote:

>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.

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-sq...il-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"
<[email protected]> wrote:

>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.

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:

>> 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.

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

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 <[email protected]>, Brooklyn1
says...
>
> On Sat, 29 Jan 2011 10:30:20 -0500, "James Silverton"
> <[email protected]> wrote:
>
> >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.
>
> Penzeys does not sell powdered saffron.
> Are you sure you don't mean turmeric?
>
> No one should ever buy powdered saffron.

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

Janet wrote:
>
> 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.

In Latin America, safflower is commonly used for color.
That's what you'll get if you buy "Mexican saffron".

Wikipedia indicates another plant is also used as a
saffron substitute.

http://en.wikipedia.org/wiki/Ditaxis_heterantha

That sounds interesting. I'd never heard of it before
a minute or two ago.

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

> 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.
>
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:
> On Sat, 29 Jan 2011 10:30:20 -0500, James Silverton wrote:
>
>> 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.
>
> Saffron in a dish smells like burning rubber. It's the world's most
> overrated "spice". I'll use FD&C #5 (tartrazine).
>
> -sw

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 09:52:05 -0600, Andy wrote:

> Kris <[email protected]> wrote:
>
>> On Jan 29, 10:30*am, "James Silverton" <not.jim.silver...@verizon.net>
>> wrote:
>>> 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
>>
>> 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
>
> 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!!!

get a ****ing grip on yourselves.

blake

On Sat, 29 Jan 2011 12:03:00 -0500, "James Silverton"
<[email protected]> wrote:

> Brooklyn1 wrote on Sat, 29 Jan 2011 11:45:17 -0500:
>
>>> 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.
>
>> Penzeys does not sell powdered saffron.
>> Are you sure you don't mean turmeric?
>
>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.

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.

Brooklyn1 <Gravesend1> wrote:

> 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.


Yep. Too much saffron only adds bitterness.

Andy

On Jan 29, 10:52*am, Andy <a...@b.c> wrote:
> Kris <shanno...@hotmail.com> wrote:
> > On Jan 29, 10:30 am, "James Silverton" <not.jim.silver...@verizon.net>
> > wrote:
> >> 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
>
> > 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
>
> 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!!!- Hide quoted text -
>
> - Show quoted text -

I know - I learned my lesson after that first time!

Kris

Kris <[email protected]> wrote:

> I know - I learned my lesson after that first time!


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

In article <ykakdw9ov7hq$.[email protected]>,
Sqwertz <[email protected]> wrote:

> On Sat, 29 Jan 2011 10:30:20 -0500, James Silverton wrote:
>
> > 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.
>
> Saffron in a dish smells like burning rubber. It's the world's most
> overrated "spice". I'll use FD&C #5 (tartrazine).

Tartrazine is one of the food colourings known to cause hyperactivity.

Miche

--
Electricians do it in three phases