Copied By: LEHEY_GREG @ESSG SENT: 89-03-21 18:09 FROM: MCKAY_MICHAEL @ATALLA FROM: JOHNSON_MURIEL @D100 In Spain, under the hot mediterranean sun grows a fall-blooming crocus, crocus sativus. When it matures, the plant sends up one flower with three stamens, richly red-gold with pollen; those three stamens are the spice called saffron. Saffron... the name conjures exotic, medieval images to the modern mind... was the most prized of all flavourings. It was and is the most expensive spice in the world - about $750-$800 a pound for third-rate quality even today. It cannot be harvested mechanically; each thread must be painstakingly gathered by hand, lest the precious pollen be knocked off the thread, and carefully dried to perfection. As each plant only provides three threads a year, and it takes about 75,000 plants to yield a pound of saffron, it is also land-expensive. Saffron was so precious that a merchant found guilty of diluting or substituting true saffron with an inferior product, such as goose feathers and turmeric, could be burned at the stake in England. It is said that saffron was one of the essential seasonings Columbus' patrons at the Spanish Court were so anxious to procure from an alternate route to the East. Muslim invaders brought the crocus into Spain in the eighth century A.D., where it spread to the rest of the Mediterranean and back again to the middle east, where it originated. The ancient Phoenicians baked crescent-shaped cakes flavoured with saffron that they ate to honor Ashtoreth, goddess of the moon and fertility. In the fourteenth century, the great chef Taillevant created a saffron wafer to end the royal meal of King Charles VI "enjoyed so hugely" that the royal plate was refilled ten times. In fact, the spice became so integral to Taillevant's cuisine style that his tomb is emblazoned with arms of three cooking pots over a crocus bulb in flower. As expensive as saffron is, it takes only the tiniest pinch of threads to infuse an entire dish with its pungent, distinctive flavour; too much will overpower everything else and it will taste bitter. Here is a recipe for a saffron cake that, although the major flavour is citrus, the special taste of saffron will make a subtle statement with every bite. The recipe is medieval in origin, having been passed down from family cookbook to family cookbook for several hundred years, although it has been modernised somewhat (the use of baking powder to ensure rising, for one thing). 1 cup unsalted butter 1 cup milk 2 cups granulated sugar Peel of 1 large lemon,grated 2 eggs plus 3 egg yolks Peel of 1 orange, grated 1 teaspoon vanilla 1 1/3 cups sifted powdered sugar 1 tablespoon caraway seeds, ground 1 tablespoon each orange juice 1/8 teaspoon saffron, crushed and lemon juice and boiling 3 cups sifted flour water 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon each of ground nutmeg,cloves,mace and cinnamon Heat oven to 350 degrees. Cream butter with sugar until light and fluffy. Add eggs and egg yolks, one at a time, beating well after each addition. Stir in vanilla, caraway, and saffron. Sift flour with baking powder, salt, nutmeg, cloves, mace, and cinnamon. Add to butter mixture in three parts, alternating with thirds of the milk. Mix well, stir in lemon and orange peels. Turn batter into a greased and floured 10X3 1/2" tube pan. Bake until toothpick inserted comes out clean, 1 hour and 20 to 25 minutes. Cool in pan 10 minutes; invert onto wire rack. Let stand while preparing glaze. To prepare glaze: Combine powdered sugar with orange juice, lemon juice and boiling water. Stir until smooth. Spoon over top of cake, allowing some to run down sides. Cut into thin slices to serve. The cake gets softer and improves with age. Copied By: LEHEY_GREG @ESSG SENT: 89-04-13 18:16 FROM: KAMENSKI_CLARE @PRISM TO: LEHEY_GREG @ESSG SUBJECT: COSIG: Saffron In Reply to: 89-04-13 11:21 FROM LEHEY_GREG : COSIG: Saffron Dear Greg: Do you know if Saffron is easily purchased in local food stores? Have you ever heard of Saffron oil? Same spice? Thanks! Clare Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-11-15 01:32 FROM: MYERS_JEAN @SIMS TO: DL.COSIG @ESSG SUBJECT: COSIG: Saffron Hello fellow epicureans! I read a facinating article on Saffron in last week's food section of the San Jose Merc. It talked about the exorbitant price and how the Santa Clara Valley is the only other place besides Greece that you can grow it. Since I have always been intrigued by exotic foods, I ran out to buy some. Alas, there was none to be found. The article mentioned that sometimes it is kept locked up and that you must ask for it. Does anyone know of a store that sells Saffron and the approximate price? Also, does anyone have any good Saffron rice recipes or other good recipies? The problem with the recipes in the Merc is they called for fresh Saffron spikes and I doubt I'll ever find these. Thank you for your help, Jean Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-11-15 16:31 FROM: CROFT_BOB @CTS TO: DL.COSIG @ESSG SUBJECT: Where to get Saffron In Reply to: 89-11-15 01:32 FROM MYERS_JEAN @SIMS : COSIG: Saffron Try Nob Hill. If it isn't out, ask. If not there, try some places like Cosentino's in Campbell. Bob Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-11-15 17:28 FROM: HARRIS_ED @MAILMN TO: SANTACROCE_TOM @CONN CC. DL.COSIG @ESSG,MYERS_JEAN @SIMS SUBJECT: COSIG: Saffron Information. In Reply to: 89-11-15 16:39 FROM SANTACROCE_TOM @CONN : COSIG: Saffron Tom & Jean: I would like to see that article too. I collect such information in my cook books. One of the primary things they taught us in cooking school is to understand the item being used. Where it comes from, its culture, its natural state, et cetera. The philosophy being, once imbued, you become more competitent in your creations. If the newspaper article said this area and Greece are the only two places Saffron can be grown, it was in error. Saffron is the stamen of the Crocus plant. The origin of its usage in food and dyes is Tibet. The largest producer of Saffron in the world is Spain. True it is expensive, averaging $2,000+ per killogram. Yes, it is usually locked up (if it is the top quality stuff) along with vanilla beans (the only Orchid Fruit). However, to begin to learn the product, go to the Mexican Foods section or a Mexican Grocery store. You will find it much less expensive and a very delightful quality for about 89 cents for a couple of ounces. Saffron is very popular in Spanish cooking (could not make good paella with out it), Indian cooking, (goodness, Saffron rice would be something else with out it) and many other companies. If I get a chance this weekend, (and remember to do so) I will write up a nice history with plenty of recipies for everyone. Best Regards, Edward Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-11-15 17:35 FROM: LEHEY_GREG (Greg Lehey) TO: SANTACROCE_TOM @CONN CC. LEHEY_GREG.COSIG @ESSG SUBJECT: COSIG: Saffron In Reply to: 89-11-15 16:39 FROM SANTACROCE_TOM @CONN : COSIG: Saffron For all of you looking for old reply files, don't forget to look on \ESSG.$OS.COSIG. The attached file is SAFFRON; it contains today's replies too, of course. Regards Greg Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-11-15 17:47 FROM: HARRIS_ED @MAILMN TO: DL.COSIG @ESSG SUBJECT: Where to get Saffron Forward of: 89-11-15 16:31 FROM CROFT_BOB @CTS : Where to get Saffron I forgot to add, most any competent grocery store should have it. I have purchased Saffron at Safeway, Stater Brothers, Alpha Beta, Lucky's, Cosentino's Petrini's, Albertson's, and a host of others. Keep in mind, as I said before, there are grades of quality just like wine & cavaiar so some of these stores may not have the very (over priced) expensive stuff (not always the measure of quality either). But as I said before, to learn the product, get a package or jar of the inexpensive kind. Just fine to learn with and not blow a paycheck. Edward Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-11-15 17:51 FROM: LEHEY_GREG (Greg Lehey) TO: HARRIS_ED @MAILMN CC. LEHEY_GREG.COSIG @ESSG SUBJECT: COSIG: Saffron Information. In Reply to: 89-11-15 17:28 FROM HARRIS_ED @MAILMN COSIG: Saffron Information. Ed, I think I can safely say that there is nowhere where you can get a couple of ounces of saffron for $0.89, nor even for $89. Over here, prices for saffron run around $2 for 0.4 grams, and even if you discounted 2 ounces (57 grams), I doubt you would get it for less than $150. We have tried to get cheaper saffron from Spain, but even there it isn't much cheaper. The prices you mention suggest that what is on sale is in fact turmeric, which is bright yellow in colour and has a slightly soapy smell. It is a root related to ginger, and is used a lot in Indian cookery. Real saffron, being the stamen of the crocus, should come in threads, and is reddish in colour. It also has an indescribable aroma, which most people find takes getting used to. The only thing is, you are almost never going to be served anything with enough saffron in it to notice the flavour. Paella is the thing, as you say, but until I ate it in Spain I just didn't know what it was. The two important things are saffron and chorizo, a sausage which has absolutely nothing (except the shape) in common with Mexican chorizo. I suspect that its sale would be illegal in the US. Regards Greg Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-11-15 18:42 FROM: PARNELL_BARBARA @MAILMN TO: DL.COSIG @ESSG SUBJECT: Saffron In Reply to: 89-11-15 17:47 FROM HARRIS_ED @MAILMN : Where to get Saffron I bought a small bag of Mexican saffron at PW super on Homestead Rd in Cupertino. It's not that expensive. I would like to know if there is a big difference in Mexican Saffron, Saffron grown in Greece or Saffron grown in the Bay area as the article mentioned. I did make Saffron rice using the mexican stuff and it gave the rice a nice color, but I didn't taste any real strong flavor to the rice. Is Saffron supposed to have a delicate taste? Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-11-15 19:24 FROM: HARRIS_ED @MAILMN TO: PARNELL_BARBARA @MAILMN CC. DL.COSIG @ESSG SUBJECT: COSIG:Ah, now that you have tried it, increase the In Reply to: 89-11-15 18:42 FROM PARNELL_BARBARA @MAILMN : Saffron quantity. This alters both color and flavor. Yes, it does have a distinctive flavor and aroma. As pointed out, too much tends to get bitter. However, by that time your food (rice) is no longer in the yellow/yellow-orange color but into the deep orange/red color. Since rice is so inexpensive and easy to make and this is very inexpensive Saffron, I do suggest doubling the amount for an experiment. The differences in quality are quite dramatic. Literally as dramatic as the difference between salmon roe and the best Beluga caviar or between Ripple and Opus One. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-11-15 20:09 FROM: BOYLE_RICK @TSB TO: DL.COSIG @ESSG SUBJECT: COSIG: Saffron Information. In Reply to: 89-11-15 17:51 FROM LEHEY_GREG (Greg Lehey) COSIG: Saffron Information. I have been able to buy it for about $8 for a very tiny packet, ground, in the spice section of LUNARDI's on Meridian and Branham in San Jose. I have also seen it in Costantino's. Rick