A hypothetical question about saffron

Too much saffron gives the dish a medicinal taste. As in all things,
balance is the key.

"Linda" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Recipes that include saffron usually only require a pinch or two, maybe
half a teaspoon at most. I suppose this is because it's usually so
expensive. But I wonder... if it weren't so expensive, would we then
see recipes with a lot of saffron? Or would we see the same tiny
amounts?

In other words, is the reason for the small amounts really because
that's all you need for the flavour and the colour, rather than because
of the expense?

Linda

Today I made a pot of rice using 2 cups dried rice. I used approximately 25
small saffrons. The rice was lightly colored. I use what is normally
called for or not at all. I believe that receipes call for the correct
amount to use.
Most usually the recipes will call for the amount of saffrons, not by
teaspoon, but I could be wrong about that -- but how could you tell how many
teaspoons all these little scattered saffrons might be?
Dee Dee

It's the old case of less is more. And be wary of "cheap" saffron which
is more likely to be safflower

Linda wrote on 4/19/2006:

Quoted message said:

Recipes that include saffron usually only require a pinch or two, maybe
half a teaspoon at most. I suppose this is because it's usually so
expensive. But I wonder... if it weren't so expensive, would we then
see recipes with a lot of saffron?

<snip>

I see lots of recipes that call for a 1/2 teaspoon of oregano, thyme,
etc. It's not ramped up just because it's cheap. I think saffron adds a
distinct flavor which could be unpleasant
in large doses.

Linda said:

Recipes that include saffron usually only require a pinch or two, maybe
half a teaspoon at most. I suppose this is because it's usually so
expensive. But I wonder... if it weren't so expensive, would we then
see recipes with a lot of saffron? Or would we see the same tiny
amounts?

In other words, is the reason for the small amounts really because
that's all you need for the flavour and the colour, rather than because
of the expense?

The small quantity is all that's necessary for the full flavor and full
color... saffron is one of those spices that after a point the flavor
and color won't intensify further... adding more won't harm anything
but your pocketbook, and as potent as saffron is even a small amount
may overpower other more delicate flavors (for instance I'd not suggest
saffon with mushrooms). Expensive as saffron is it's a good thing that
very little is needed, in fact becausee so little is needed it's not
really so expensive. Saffron is unique in that it alone adds both
intense color and flavor. Other spices that add color (tumeric,
achiote) add little to no flavor... vanilla and coconut require very
little to add intense flavor but add little to no color... like saffron
you can add all the coconut or vanilla you want to a dish and after a
point the flavor will no longer intensify, but no matter how much
coconut you add the dish will not be ruined, in fact you can eat pure
coconut with relish. With saffron and vanilla you'd need to add a
ridiculous quantity before the dish would become off tasting. The
flavor of vanilla is depreciated by heat and long cooking, heat and
long cooking intensifies the flavor of saffron.

Sheldon

Linda said:

Recipes that include saffron usually only require a pinch or two,
maybe half a teaspoon at most. I suppose this is because it's usually
so expensive. But I wonder... if it weren't so expensive, would we
then see recipes with a lot of saffron? Or would we see the same tiny
amounts?

In other words, is the reason for the small amounts really because
that's all you need for the flavour and the colour, rather than
because of the expense?

Linda

Saffron is not only expensive but the taste can easily become overwhelming.

Jill

"Linda" <[email hidden]> wrote in message
news:[email hidden]...
: Recipes that include saffron usually only require a pinch or two, maybe
: half a teaspoon at most. I suppose this is because it's usually so
: expensive. But I wonder... if it weren't so expensive, would we then
: see recipes with a lot of saffron? Or would we see the same tiny
: amounts?
:
: In other words, is the reason for the small amounts really because
: that's all you need for the flavour and the colour, rather than because
: of the expense?
:
: Linda

It is also quite poisonous at 'high' levels of ingestion! Also a good
aphrodisiac, that's why Paella cooks always get laid <smile>.

The female stigmas of the crocus flower all hand picked at a specific time in the
life of the flower. Only three stigmas per flower and 50,000 flowers are hand
picked to make 100 grams of dried saffron - the reason it is the most expensive
spice in the world and always has been though antiquity.

Frenchy

Sheldon said:

in fact you can eat pure
coconut with relish.

Sheldon

Dill relish or sweet relish?

<innocent grin>

Om

Quoted message said:

Recipes that include saffron usually only require a pinch or two, maybe
half a teaspoon at most. I suppose this is because it's usually so
expensive. But I wonder... if it weren't so expensive, would we then
see recipes with a lot of saffron? Or would we see the same tiny
amounts?

In other words, is the reason for the small amounts really because
that's all you need for the flavour and the colour, rather than because
of the expense?

Linda

A little goes a long way.You should use the amount that makes the recipe
work and taste good. No more no less. Just like salt, pepper or other
spices.

My take is that if it cost the same as something like thyme of oregano, then
it may be put into more dishes, but not necessarily in larger doses.

Larry T

Quoted message said:

Linda said:

Quoted message said:

Recipes that include saffron usually only require a pinch or two,
maybe half a teaspoon at most. I suppose this is because it's
usually so expensive. But I wonder... if it weren't so expensive,
would we then see recipes with a lot of saffron? Or would we see the
same tiny amounts?

In other words, is the reason for the small amounts really because
that's all you need for the flavour and the colour, rather than
because of the expense?

It would indeed be expensive if you didn't use an adequate amount just
because of cost. Think about it. That premise is illogical. It would be
like watering down soup or a beverage. Taste would suffer not be enhanced.
The spice is used in small quantities as that is all that is required.

Debbie

(Email account is valid but one I do not check. To email use above
name dot neill at sympatico dot ca)

"Linda" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Recipes that include saffron usually only require a pinch or two, maybe
half a teaspoon at most. I suppose this is because it's usually so
expensive. But I wonder... if it weren't so expensive, would we then
see recipes with a lot of saffron? Or would we see the same tiny
amounts?

In other words, is the reason for the small amounts really because
that's all you need for the flavour and the colour, rather than because
of the expense?

Linda

You should ask Chung how much he uses to dye his robes.
--
Lefty

Life is for learning
The worst I ever had was wonderful

Quoted message said: