Saffron Bonanza

Jane McGary
Wed, 06 Nov 2013 09:57:02 PST
Lee wrote
>I have always wondered how in the world the first people to try the 
>styles in cooking thought to do so. I can understand throwing 
>flowers into a cuisine, the whole flower, like squash blossoms or 
>nasturtium petals. But just the styles? What were they thinking?

I believe that saffron was historically used more as a dye than as a 
flavoring. I've seen Elizabethan recipes implying that banquet 
specialties were "gilded" by being colored with saffron. It is also 
used to dye cloth. Annatto and turmeric are also used more as 
coloring than as flavoring. Not all people like the taste of saffron. 
I don't bother to collect it because it tastes unpleasant to me; if I 
want to "gild" rice or some other dish, I'd rather use turmeric.

Jane McGary
Portland, Oregon, USA

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