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From: vijay@topaz.ARPA (P. Vijay)
Newsgroups: net.cooks
Subject: Re: Saffron
Message-ID: <2954@topaz.ARPA>
Date: Sat, 27-Jul-85 00:53:24 EDT
Article-I.D.: topaz.2954
Posted: Sat Jul 27 00:53:24 1985
Date-Received: Sun, 28-Jul-85 06:14:35 EDT
References: <216@utflis.UUCP>, <3345@drutx.UUCP>, <969@mtgzz.UUCP>, <2952@topaz.ARPA>
Organization: Rutgers Univ., New Brunswick, N.J.
Lines: 34

>  In article <969@mtgzz.UUCP> seb@mtgzz.UUCP (s.e.badian) writes:
>  >
>  >	For your information, most true saffron comes from Spain
>  
>  hmmm, I thought most of it came from the northern highlands in India.
>  Where would it be grown in Spain?  
>  
>  liz

	There is very little saffron grown in India, although we use a
significant portion of it in our cuisine. As the erlier article
mentions, Spain is not only the largest source of saffron, but also
produces what is recognised by the experts as the best.

In article <969@mtgzz.UUCP>, seb@mtgzz.UUCP (s.e.badian) writes:
> 
> 	For your information, most true saffron comes from Spain
> (why do you think they use it in paella?). It probably costs more
> than gold by the ounce. Saffron is the stamens(or is it the pistils?)
> of a particular crocus. How they ever figured out to use such a thing
> in cooking is beyond me.
> 

	Saffron is the dried stamens of a crocus. Actually, it is
quite cheaper than gold ($30-40/ounce) :-)).

	Saffron is typically used to colour many kinds of dishes. I
have known of basic stocks (soups) that are coloured with saffron and
of many desserts. In Indian cuisine (South Indian, actually), we also
like to use it for it's subtle bouquet and flavour, esp. in milk-based
desserts. Try it some time with just plain warm milk (if you like
drinking milk that has been warmed). Oh, by the way, this stuff is
very strong and should be used in gentle proportions.

						--Vijay--