[Sca-cooks] Spice Mixes

[Craig Jones.]

>Aethelwulf,
>
>>      Tried the Fine Poudre mix from The Medieval Kitchen
>>     (pg 221)  both with and without the Saffron.....
>>       I wasn't able to tell a difference in taste.
>>      So this leads me to this question......In a spice
>>       mix that calls for Saffron in addition to other
>>     spices or herbs  does saffron get overpowered easily
>>     or is it a colorant?
>>       Tried some saffron by its self and it seemed very subtle
>>     and something that would be hidden easily.
>>       or am I way of base?
>
>Or is your saffron old or of an inferior stock?  I haven't tried the
mix
>from the Med Kitchen yet - but I was recently gifted some very nice
saffron
>from India? (umm Drake jump in here with details please?).

Morocco.  It is a deep, rich red with a haunting almost chemical like
aroma.  I can describe it better than that except to say that it
stains the fingers when a single stamen is crushed between my fingers.
Maybe that's the sign of freshness but probably not.  I dunno...

Drakey.


>
>This saffron was a lot stronger (both in taste and colouring ability)
from
>the commercially-bought-from-a-supermarket stuff I had been using.
>
>Just another thought
>
>regards
>Meliora.
>
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