[Sca-cooks] Spice Mixes
Craig Jones.
craig.jones at airservices.gov.au
Mon Oct 8 18:54:59 PDT 2001
>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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