love saffron for soups
it is one ingredient use for bouillabaisse.
flavour is good.
employed it with Lamb and made a type of marinade the Egyptien way.
seen it done once in a casino by the Eastern cook. he was doing everything arabic.
great stuff. rubbing it on a baby lamb before roasting in a position of the Sphymx.
replicated and adgusted it once In Ohio for some crews, I brought the saffron with me off course. had a delivery from my brother on visit abroad.
the thing with lamb lemon is a must. and he ingredients to be liquidize is simple but must rubbed on the lamb piece a whole one is you do roasting on spit and brushed during cooking.
oignon, garlic, fresh thym, added with other herbs is wanted for flavours sakes, lemon juice, olive oil, ad of course thy saffron.
it obvious to me but may be not all that the lmons used for the juice as to be finished by rubbing the flesh of the animal with and let it dry a bit before starting the brushing of the item. and the cooking...........................
came out gorgeous.
four of them for tasting.
had to remove the head of course sadly. because of the Cheeks. as a lot can be eaten in a lamb.
tongue. brain etc.......
Variety: different quality through out the world
Part use: stem, flower
Action: digestive, stimulant, dye, aromatic
75,000 Saffron flowers (Crocus Sativus) are require to make a pound of stem, it is an ancient herb reported in Roman scriptures & medical papyrus dating from 1552 BC. The Moors introduce saffron into Spain in the 8th Century.
Internally: Saffron is use in cookery & in infusion to treat high blood pressure, good to induce menstruation or perspiration
Externally: As a tincture or an expensive dye
Edited by Denis Dubiard - 1/14/12 at 3:46pm