[Ansteorra] for the cooks...
Stefan li Rous
StefanliRous at austin.rr.com
Thu Jan 12 19:35:20 PST 2006
On Jan 12, 2006, at 8:37 PM, Zubeydah Jamilla al-Badawiyya wrote:
> I've used Spanish saffron before (the stamens of a specific
> crocus, dried).
> I've never seen/used Turkish Saffron before (similarly smelling
> dried..
> something? flowers? stems?). A friend just got back from Turkey,
> and brought
> me probably 2 cups of the stuff.
>
> What are the differences in taste?
> What exactly IS turkish saffron?
> Any suggestions on recipes?
>
> Curiously,
>
> Zubeydah
Zubeydah,
I'm afraid that that is very unlikely to be saffron. There are
various things that are sometimes sold as saffron, which aren't.
Take a look through these files in the PLANTS, HERBS AND SPICES
section of the Florilegium:
saffron-art (16K) 8/11/97 How to buy and select saffron by
Tony Hill.
http://www.florilegium.org/files/PLANTS/saffron-art.html
saffron-msg (63K) 6/10/04 Types of saffron. period uses.
http://www.florilegium.org/files/PLANTS/saffron-msg.html
If you are wanting to find some recipes which use saffron, you might
want to try the search engine on the top page of the site.
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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