badjak
Über Member
That clinches it!
My Safron was dead!
My Safron was dead!
The CookingBites recipe challenge: saffron
- Thread starter Morning Glory
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Timenspace
Legendary Member
My Saffron m8ght be half-expired then...
Judging from TR's description...not a 1/10th of that...
But I did get the specific aroma, colour sparingly...
Judging from TR's description...not a 1/10th of that...
But I did get the specific aroma, colour sparingly...
I feel that it should look more yellow. I made a dish yesterday with chicken, saffron and orange and it was much more yellow looking than this - so I am wondering if the problem is that your saffron is past its best, as you feared. Nevertheless, even if it was past its best I would expect it to show its colour. Please do post the recipe even if not as an entry. If I have time I will make it to compare notes.
Here is the orange, saffron and chilli chicken I made:
I put it in a portable box for my son to take and either have cold or re-heat:
I put it in a portable box for my son to take and either have cold or re-heat:
badjak
Über Member
I will post it
It was more yellow, but I had added a lot of sumac to it before I took that picture
badjak
Über Member
It's soaking on the left here
That’s beautiful, really colorful!
I'd describe as more leather, soft leather, with unique floral notes. I don't get honey, but I do get a relatively intense sweetness. IF you overdo it, yes, it becomes overpowering, but then a lot of spices (cinnamon, cloves, cardamom, nutmeg, mace) will do the same. If you look at some Spanish recipes, you'll find they use quite a lot more than (from what I've seen in the recipes) we have.
It's one of those things that you have to experiment with, and that's a challenge in itself, because it's the most expensive spice in the world. Additionally, everyone comes away with a different perception of the taste, which complicates matters even further.
If you've prepared a dish and you can't taste the saffron, then undoubtedly, you need more. That's why a CookingBites Challenge like this is so good!
Just by looking at it, I'd say it's lost some colour. That soaking liquid should be a more intense, deep orange-red. As you pointed out, it's probably old - and that's what happens with "old" spices. They lose their intensity.
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Floral, but I guess someone else will have said that by now
The saffron does look very pale. Maybe saffron does lose colour when old. The thing is, that saffron has a very long shelf life. I've used saffron that is 5 years old and it's been fine. It's possible that what you have is not saffron at all but a cheap substitute made from safflower,
badjak
Über Member
It did come from a reputable store and was not cheap.
But...
It may be a little old...
Like 2017 or thereabouts
But...
It may be a little old...
Like 2017 or thereabouts
I have two more picked out, we’ll see if I can get to them.
Belay the above order, Scotty, I just realized we’ll be out of town when the challenge ends.
Yeah that is a bit old! Also sunlight and hot temperatures can affect it (I learned). I have chicken and orange and saffron, garlic, onions - so if you want to post the recipe, I will make it to see how it turns out. Maybe not in time for the challenge deadline though.It did come from a reputable store and was not cheap.
But...
It may be a little old...
Like 2017 or thereabouts
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