SC - Saunders powder

[Anne-Marie Rousseau]

Well, this certainly makes sense, then! The stuff was red, though. Hmmm.
This funky store also tends to keep things around so long that any volitile
oils are long since gone. The dusty flavor was no doubt from the amount of
ground wood I added in a futile attempt to get a red color (like when you
add too much really old cinnamon). 

- --AM, who is a totaly convert to the world of FOOD GRADE spices.

- ----------
> From: LrdRas <LrdRas at aol.com>
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - Saunders powder
> Date: Tuesday, January 27, 1998 7:18 AM
> 
> In a message dated 1/27/98 12:20:49 AM Eastern Standard Time,
acrouss at gte.net
> writes:
> 
> << It is powdered sandlewood. I have tried using it,and find that it
imparts a
>  rather unpleasant dusty flavor, and not much color. Though the stuff I
was
>  using was in a funky hippy "apothacary" store, and I think they intended
I
>  burn it for incense, not eat it.
>   >>
> 
> Excuse me if this is a repost. 
> 
> Red sauders used in cookery is NOT the same thing as the saunders used
for
> incense.  They are from two different trees.  Red saunders has NO flavor
or
> odor to speak of.  Yellow saunders is fragrant and makes a nice incense. 
The
> two CANNOT be used interchangeably.
> 
> Ras
>
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