Label
All
0
Clear all filters
Appears in

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

The dried stigma of the crocus flower, Crocus sativus, used as a spice and coloring agent. Saffron is called kesar in Hindi; the English name comes from the Persian and Arabic word zaffran. Food historians believe it originated in Greece, but it is now grown in Kashmir, where it was first grown fifteen hundred years ago, and in the past century has once again become an important crop. Saffron is expensive and prized by those who can afford it. It is sold in the form of threads, in very small quantities, in well-stocked supermarkets and in specialty stores. (Avoid powdered saffron.) To release its color and flavor, it should be very lightly dry roasted, then dissolved in a little milk or other liquid before being added to other ingredients, as directed in the recipes.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title