Label
All
0
Clear all filters

Crazy About Saffron!

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About
Saffron has been treasured throughout history. In the days of ancient Greece it appeared in myth—the mortal Crocus was turned into a saffron-bearing flower after the nymph Smilax rejected his amorous advances. In fourteenth-century Florence, it was easier to use saffron as collateral for a bank loan than coins. The Swiss even started a war over saffron (yes, the Swiss!). Today, it is grown and gathered in Spain, Greece, Kashmir, Morocco, Italy, Switzerland, Iran, and the U.S.

Saffron comes from a particular crocus flower—crocus sativus—and it is the crimson red stigmas at the center that are plucked and dried to make the spice we use. It’s expensive because the gathering of the crocus and the plucking and the toasting of the stigma is still done by hand. It takes approximately 100,000 flowers to make one pound of saffron. Perhaps it’s really a bargain.

Get instant online access via ckbk

  • Access this title via ckbk for one-off payment of the eBook price

  • ckbk includes hundreds of the world's best cookbooks

  • 150,000+ recipes, with thousands more added each month

  • 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

Download on the App Store
Pre-register on Google Play

This à la carte title is available to ckbk members for a one-off payment of

$14.99

Join ckbk to get started
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title