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

[Alec Story]

I'd believe it for the color.  It's also used in Chinese traditional
medicine, although I don't know the details of how it's used.

On Wed, May 10, 2017 at 12:06 PM, Terry Decker <t.d.decker at att.net> wrote:

> 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
>
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-- 
Alec Story