OT - Re: SC - Re: saffron

[CBlackwill at aol.com]

In a message dated 4/3/00 8:19:34 AM Pacific Daylight Time, 
JGedney at dictaphone.com writes:

> He might just have used very old saffron, too. 
>  (I have found that if you have saffron more than ten years old - -not 
>  unherard of in supermarket spice racks- - it lacks a lot of the "punch" 
>  that fresher saffron has.)
>  
>  brandu
>  
>  ( I find that saffron has a taste more on the back of the palatte than on 
>  the tounge itself, it is more of an aromatic component than a taste 
> component.)
>  

Well, this is possible, but the odds of getting an old batch every time I go 
to buy it might seem...well...odd.  In my profession I have call to use 
saffron quite a bit.  I go through it fairly quickly (because I do not buy 
more than 1/4 ounce at a time).  But, I'll leave an open mind and try it 
again. 158th time's a charm, eh? (give or take).

Balthazar of Blackmoor.
(who is now wondering if he must have been purchasing "old" fresh tarragon, 
too, because he doesn't like that either.)