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Thread: Saffron

  1. #1
    James Silverton Guest

    Default Saffron

    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


  2. #2
    Kris Guest

    Default Re: 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

  3. #3
    notbob Guest

    Default Re: Saffron

    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

  4. #4
    Andy Guest

    Default Re: Saffron

    "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

  5. #5
    Andy Guest

    Default Re: Saffron

    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!!!

  6. #6
    Sqwertz Guest

    Default Re: Saffron

    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

  7. #7
    Jim Elbrecht Guest

    Default Re: Saffron

    "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

  8. #8
    Brooklyn1 Guest

    Default Re: Saffron

    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.



  9. #9
    James Silverton Guest

    Default Re: 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


  10. #10
    Steve Pope Guest

    Default Re: Saffron

    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

  11. #11
    Janet Guest

    Default Re: Saffron

    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



  12. #12
    Mark Thorson Guest

    Default Re: Saffron

    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.

  13. #13
    sf Guest

    Default Re: Saffron

    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.

  14. #14
    Janet Wilder Guest

    Default Re: Saffron

    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.

  15. #15
    blake murphy Guest

    Default Re: Saffron

    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

  16. #16
    Brooklyn1 Guest

    Default Re: Saffron

    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.

  17. #17
    Andy Guest

    Default Re: Saffron

    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

  18. #18
    Kris Guest

    Default Re: Saffron

    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

  19. #19
    Andy Guest

    Default Re: Saffron

    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

  20. #20
    Miche Guest

    Default Re: Saffron

    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

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