Saffron is a spice derived from the stigma of the saffron crocus flower first cultivated in Greece and now cultivated throughout the world. It is a very costly spice used mostly in Asian cuisine today. It is also a bright yellow dye.
The Phoenicians made moon-shaped caked flavored with saffron in honor of the Goddess Ashtoreth.
Saffron threads should be soaked in a small amount of warm liquid (water, broth, wine, etc.) for two hours before adding it and the soaking liquid to a recipe. Take care not to use too much or its flavor will be overpowering and unpleasant. It can also make you quite ill in large doses.
Saffron should be stored in a glass container away from light and heat. You can store it this way for up to 3 years, but the flavor will gradually diminish. Do not store it in plastic, as it absorbs tastes and odors easily and plastic neither tastes nor smells good.
Saffron is considered an aphrodisiac, probably mostly because of its rarity and its indulgent nature.
Melt in your mouth almond delight – well worth the work. Preparation Time: 2 hours Ingredients: Raw Almonds 1.5 cup milk, several tbsp ghee-1cup, sugar 1.5 cup, water 1.5 cup Directions: 1. Grease a 6x8x2 inch baking dish with ghee. 2. Soak almonds in water for 30mins. 3. Remove the almond skins by rubbing the […]Read More