SAFFRON (Crocu sativus); native to Mediterranean area; imported primarily from Spain; ancient Assyrians used Saffron for medicinal purposes; listed in medical papyrus of Thebes (1552 B.C.); Canstantine presented gift of spices, including Saffron, to the Bishop of Rome; is the dried stigmas of the saffron crocus; most expensive spice in the world; requires 75,000 blossoms or 225,000 stigmas to make 1 lb; available whole; is orange-yellow in color; used as much in cooking for color as for flavor; has a pleasantly bitter flavor; use sparingly ++ a little goes a long way.
USES...Saffron is widely used in French, Spanish and South American dishes. An essential ingredient in arroz con pollo, bouillabaisse, paella and risotto. May also be used in yeast breads, rice, chicken dishes, soups, cakes, sauces and sea food dishes. The individual pieces of Saffron may be used in recipes; however, it is usually crushed before using.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES dash - ¼ tsp, crushed, for 1 cup uncooked rice dash to ⅛ tsp, crushed, for 3 lb chicken 8 - 10 individual pieces, crushed, in 8 - 9 inch layer cake ⅛ - 1 tsp in 4 cup flour recipe for bread or buns or in a package hot
dash - ⅛ tsp, crushed, for 2 lb veal.
Submitted By EARL SHELSBY On 05-13-95
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