[Sca-cooks] Spice Mixes

[johnna holloway]

You might want to read the advice posted at
http://www.saffroninfo.com/.  Ellen Szita is
regarded as the world authority on the uses of
saffron.
I find that you should make sure that you get
saffron threads and not ground or powdered. I keep
mine frozen in the freezer in airtight containers.

Johnnae llyn Lewis Johnna Holloway

bill mayfield wrote:
Tried the Fine Poudre mix from The Medieval Kitchen
(pg 221)  both with and without the Saffron.....
I wasnt able to tell a difference in taste.
So this leads me to this queston......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? Aethelwulf