SC - A quick question

[lilinah at earthlink.net]

Kateryn <DHense at ifmc.org> wrote:
>  > Is Saffron used in 14th century English cooking?

Yes, frequently, and get the good stuff. Don't substitute turmeric, 
not the right flavor. Don't substitute safflower, also known as 
Mexican saffron (and could that be the so-called "Indian saffron" 
mentioned by). Don't substitute yellow food coloring (which they now 
do in Morocco, ugh). The real thing, real saffron. Using it was a 
revelation. Wow!

>  > What about Lovage?

Haven't seen it

>  > leeks?

Definitely.

ruadh wrote:
>could it be the "Indian Saffron" ?

Hmmm, i suspect this is safflower. DON'T use this. It will give 
color, but won't give much flavor.

Real saffron isn't just for color. It has a distinctive flavor.

Anahita