[Sca-cooks] "Sugared Cocoons" from Qimin Yaoshu

[Terry Decker]

Gardenia AKA jasmin AKA a lengthy list of other names produces a small fruit 
(Gardenia jasminoides fructus) where it flowers.  Culinarily, the fruits 
contain crocetin, also found in Crocus sativa, which produces the color 
saffron.  Medicinally, the fruits have some glycosides that may help to bind 
and excrete some toxins after ingestion.  Looking at your translation, I 
would say that the goal is to color the dish saffron rather than to modify 
the flavor.  There may be some religious or common belief significance to 
the color, but you are more likely than I to have that answer.

Bear


Has anyone cooked anything resembling these?  Does anyone have an idea what
effect the *Gardenia jasminoides* seeds/fruits might have on the flavor?

-- 
Þórfinnr Hróðgeirsson