[Sca-cooks] What does Saunders taste like?

[Daniel Myers]

On Friday, August 23, 2002, at 05:40 PM, BaronessaIlaria at aol.com wrote:

> Aloha all...
>
> I will be doing a feast in late September and have mail ordered some
> spices,
> but I am concerned on whether or not they will arrive in time and
> whether I
> have bought enough - in which case I will need to shuffle my menu a bit
> to
> accommodate them or use substitutions.
>
> I have not tasted Saunders, though I am planning to make peach pits and
> thinking about making the "strawberries" in the Florilegium. Can anyone
> give
> me an idea what it is similar to or what substitutions might work?


Saunders (red sandalwood) is pretty much flavorless - unless you use too
much, and then your food will taste like sawdust.

It can be purchased cheaply and in huge quantities online at Stony
Mountain Botanicals (http://stonymountainbotanicals.com/).  Remember, a
little goes a long way.  I used 1 teaspoon when making Apple Muse (along
with 2 apples and a cup of almond milk) and I probably will halve that
amount in the future.

Mahalo,

- DM


--
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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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