# Saffron- how do I use it? **URL:** \ **Category:** Cafe Society\ **Created:** [May 22, 2010, 10:10pm UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407 "2010-05-22T22:10:51Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![cuberdon](https://avatars.discourse-cdn.com/v4/letter/c/45deac/32.png) [@cuberdon](https://boards.straightdope.com/u/cuberdon)\ **Post date:** [May 23, 2010, 8:12pm UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/21 "2010-05-23T20:12:57Z")
This is good too: [Quick Coconut Ice Cream Recipe with Saffron - David Lebovitz](http://www.davidlebovitz.com/archives/2008/09/quick_coconut_ice_cream_with_saf.html) Second the recommendation to check epicurious, or any Indian or Pakistani cookbook. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [May 23, 2010, 8:40pm UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/22 "2010-05-23T20:40:59Z")
> [@LouiseE](#): > > This is good too: [http://www.davidlebovitz.com/archives/2008/09/quick\_coconut\_ice\_cream\_with\_saf.html](http://www.davidlebovitz.com/archives/2008/09/quick_coconut_ice_cream_with_saf.html) > > Second the recommendation to check epicurious, or any Indian or Pakistani cookbook. Or Persian or Moroccan or Spanish… ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [May 25, 2010, 8:49am UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/23 "2010-05-25T08:49:48Z")
> [@Chefguy](#): > > NO!! Turmeric is not/not a substitute for saffron. It is if all you’re worried about is colouring something yellow. Two great saffron recipes - [endored](http://www.godecookery.com/mtrans/mtrans18.htm)chicken, and [saffron cake.](http://www.google.com/search?ie=UTF-8&oe=UTF-8&sourceid=navclient&gfns=1&q=saffron+cake) ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [May 25, 2010, 11:20am UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/24 "2010-05-25T11:20:27Z")
> [@Eva\_Luna](#): > > Or Persian or Moroccan or Spanish… or Medieval English and French… ---
**Author:** ![Fenris](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fenris/32/498_2.png) [@Fenris](https://boards.straightdope.com/u/Fenris)\ **Post date:** [May 25, 2010, 11:54am UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/25 "2010-05-25T11:54:48Z")
> [@Chefguy](#): > > NO!! Turmeric is not/not a substitute for saffron. +1 Except as a coloring agent. The flavors are nothing at all alike, but the colors are similar. It’s like saying “Hmmm…this recipe calls for green beans, but all I’ve got is serrano chilies–they’re both green–I can swap them with no consequences, right?” ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 25, 2010, 2:12pm UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/26 "2010-05-25T14:12:25Z")
> [@MrDibble](#): > > It is if all you’re worried about is colouring something yellow. The same could be said for cinnamon and cayenne, I suppose, but your cereal just isn’t gonna taste right. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [May 25, 2010, 4:53pm UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/27 "2010-05-25T16:53:51Z")
> [@Chefguy](#): > > The same could be said for cinnamon and cayenne, I suppose, but your cereal just isn’t gonna taste right. Cinnamon isn’t used for colouring things rather than (or in spite of) taste, though. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 25, 2010, 5:49pm UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/28 "2010-05-25T17:49:03Z")
> [@MrDibble](#): > > Cinnamon isn’t used for colouring things rather than (or in spite of) taste, though. True, although the same can be said of saffron, IMO. If color is what one is after, why not just dump some FD&C #5 yellow dye in one’s food? My point is that both saffron and turmeric add a specific flavor to a dish and are not interchangeable. Color is a by-product. ---
**Author:** ![joebuck20](https://avatars.discourse-cdn.com/v4/letter/j/74df32/32.png) [@joebuck20](https://boards.straightdope.com/u/joebuck20)\ **Post date:** [May 25, 2010, 6:25pm UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/29 "2010-05-25T18:25:01Z")
> [@JThunder](#): > > I’m just mad about that stuff. I prefer Mello-Yello. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [May 26, 2010, 12:39am UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/30 "2010-05-26T00:39:40Z")
[_Clarita’s Cocina,_](http://www.amazon.com/Claritas-Cocina-Traditional-Recipes-Spanish/dp/0942084748/ref=sr_1_1?ie=UTF8&s=books&qid=1274834078&sr=1-1) by Clarita Garcia (great Tampa-Cuban chef), has a recipe for garbanzo bean soup which includes a pinch of toasted saffron. To prepare it, take a pinch (whatever can be grasped between thumb and forefinger) of saffron (that is, “hay” saffron, the loose dried crocus stigmas). Place it in a 2-inch square of brown paper, folded over to seal it in a pouch. Place on the pot lid while the soup is cooking; the steam will toast it. After about 15 minutes, crush the paper between thumb and forefinger, open it and crumble the saffron into the soup. Same preparation works for paella, etc. Works great! ---
**Author:** ![Lord\_Mondegreen](https://avatars.discourse-cdn.com/v4/letter/l/91b2a8/32.png) [@Lord\_Mondegreen](https://boards.straightdope.com/u/Lord_Mondegreen)\ **Post date:** [May 26, 2010, 3:09am UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/31 "2010-05-26T03:09:44Z")
> [@joebuck20](#): > > I prefer Mello-Yello. And, it has to be said, quite rightly. ---
**Author:** ![Raygun99](https://avatars.discourse-cdn.com/v4/letter/r/6f9a4e/32.png) [@Raygun99](https://boards.straightdope.com/u/Raygun99)\ **Post date:** [May 26, 2010, 3:36am UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/32 "2010-05-26T03:36:42Z")
> [@RhapsodyInBlue](#): > > Chicken Portuguese Style: > > - 2 Tbsp. Olive oil > - 3 cups cored, seeded sweet red, green and yellow peppers, cut into thin strips > - 1 cup thinly sliced onions > -1 Tbsp. finely diced garlic > - 1 cup canned crushed tomatoes > - 1/4 tsp. saffron stems or 1/2 tsp. turmeric > - 2 Tbsp. butter > - 4 boneless, skinless chicken breasts > - 1 Tbsp. finely chopped shallots > - 1/4 cup dry white wine > - 1/4 cup chicken broth > - 1 Tbsp. finely chopped parsley > > Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp-tender. Add the tomatoes and saffron. Cover and simmer 10 minutes. Meanwhile, melt the butter in a skillet large enough to hold all the chicken in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm. Add the shallot to the skillet and stir and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with the wooden spatula to dissolve and brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add to the chicken broth. Let this cook until it is almost completely reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice. I field tested this recipe the other night with a couple of minor substitutions (chives instead of shallots, and I had no rice so I used pasta), and it was fantastic. ---
**Author:** ![Rhythmdvl](https://avatars.discourse-cdn.com/v4/letter/r/85f322/32.png) [@Rhythmdvl](https://boards.straightdope.com/u/Rhythmdvl)\ **Post date:** [May 26, 2010, 4:50am UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/33 "2010-05-26T04:50:54Z")
> [@Baron\_Greenback](#): > > Kinda wish I hadn’t read that recipe now, it’s far too late here to be drooling. …cause it took so long to bake it, and you’ll never have that recipe again? Another Penzys fan here, and a saffron-related thread from a couple months ago: [Saffron rice?](http://boards.straightdope.com/sdmb/showthread.php?p=12292642) ---
**Author:** ![RhapsodyInBlue](https://avatars.discourse-cdn.com/v4/letter/r/49beb7/32.png) [@RhapsodyInBlue](https://boards.straightdope.com/u/RhapsodyInBlue)\ **Post date:** [May 26, 2010, 9:58pm UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/34 "2010-05-26T21:58:11Z")
> [@Raygun99](#): > > I field tested this recipe the other night with a couple of minor substitutions (chives instead of shallots, and I had no rice so I used pasta), and it was fantastic. Glad you liked it! It’s one that’s in regular rotation here at the House of Blues. (Of course you can probably cook an old shoe in wine, butter and saffron and it would end up tasting pretty good!) 😉 ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 26, 2010, 10:45pm UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/35 "2010-05-26T22:45:13Z")
> [@RhapsodyInBlue](#): > > Glad you liked it! It’s one that’s in regular rotation here at the House of Blues. > > (Of course you can probably cook an old shoe in wine, butter and saffron and it would end up tasting pretty good!) 😉 I’m sorry, but that recipe can’t be Portuguese. There’s no salted cod in it, and it looks to have way too much in the way of flavor. ---
**Author:** ![RhapsodyInBlue](https://avatars.discourse-cdn.com/v4/letter/r/49beb7/32.png) [@RhapsodyInBlue](https://boards.straightdope.com/u/RhapsodyInBlue)\ **Post date:** [May 27, 2010, 2:44am UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/36 "2010-05-27T02:44:02Z")
> [@Chefguy](#): > > I’m sorry, but that recipe can’t be Portuguese. There’s no salted cod in it, and it looks to have way too much in the way of flavor. The first time I had it was in Buenos Aires. Maybe it’s really Italian? ---
**Author:** ![lindsaybluth](https://avatars.discourse-cdn.com/v4/letter/l/90db22/32.png) [@lindsaybluth](https://boards.straightdope.com/u/lindsaybluth)\ **Post date:** [May 27, 2010, 4:19am UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/37 "2010-05-27T04:19:38Z")
> [@elbows](#): > > Thanks for asking this, I brought some home from Kashmir because, well, I was right there. But, like you, I’m actually uncertain how to cook with it. I’ve been carefully keeping it in an airtight container, waiting, waiting… Uh, now I _may_ be biased because I am half Kashmiri, but would you consider doing a “Ask the person who just went to Kashmir” thread? I’d love to hear what it looked like, what areas you were in, how was it militarized, etc. Asking the people who know how to use saffron: do you chop it up or leave it as a whole thread? Do you eat the thread later, or does it disintegrate? ---
**Author:** ![Angua](https://avatars.discourse-cdn.com/v4/letter/a/8baadc/32.png) [@Angua](https://boards.straightdope.com/u/Angua)\ **Post date:** [May 27, 2010, 11:48am UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/38 "2010-05-27T11:48:08Z")
> [@lindsaybluth](#): > > Asking the people who know how to use saffron: do you chop it up or leave it as a whole thread? Do you eat the thread later, or does it disintegrate? I crush it slightly. Take a little of the cooking liquid in a tablespoon, place the saffron in it, use a teaspoon or second tablespoon to crush/bruise the saffron, and then add it in. It more or less disintegrates during the cooking process, although you may find small pieces of it. ---
**Author:** ![lindsaybluth](https://avatars.discourse-cdn.com/v4/letter/l/90db22/32.png) [@lindsaybluth](https://boards.straightdope.com/u/lindsaybluth)\ **Post date:** [May 28, 2010, 12:48am UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/39 "2010-05-28T00:48:10Z")
Thank you Angua. I’m sure I’ll hit up my Penzey’s for some soon enough - I somehow find a way to find myself there every other week :D. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 28, 2010, 2:16pm UTC](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407/40 "2010-05-28T14:16:05Z")
> [@lindsaybluth](#): > > Thank you Angua. I’m sure I’ll hit up my Penzey’s for some soon enough - I somehow find a way to find myself there every other week :D. You might try cruising the internet first. The price per ounce (or gram) at Penzey’s is very high. If you can afford to spring for a full ounce from an internet source, you’ll likely get a much better deal and it keeps well if kept sealed and cool. Also, an ounce will last you a VERY long time. [Previous page](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407.md?page=1) [Next page](https://boards.straightdope.com/t/saffron-how-do-i-use-it/540407.md?page=3)