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8 Responses to Ancient and Exotic Saffron: Tasting Jerusalem November 2014

  1. Deb|EastofEdenCooking November 9, 2014 at 1:46 pm #

    Fascinating information about saffron! Using saffron when “brittle” will now be incorporated into my cooking. Just as with the lessor costing spices thyme, oregano, basil, ect there seems to be a wide variety of pricing and quality with this gem of a seasoning!

    • Beth Lee November 10, 2014 at 10:14 am #

      I have a friend who was just given a gift of a huge tin of Persian saffron. She called me right away – let’s cook! At least I know how to use it properly now!

  2. Hannah November 10, 2014 at 8:00 am #

    It is indeed fortunate that a little saffron goes a long way! I appreciate your overview and will now soak my saffron before using. This tip makes so much sense! I have some saffron my brother brought from Egypt (in a gorgeous bottle) and can’t wait to try some new recipes. The rice from Plenty More sounds very appealing. Thank you for sharing all this saffron goodness! :)

    • Beth Lee November 10, 2014 at 10:16 am #

      That rice is at the top of my list – might even happen tonight. I’m so glad to know how to use the spice properly now as well. Such a treasure! Can’t wait to see what you create.

  3. sandy corman November 10, 2014 at 12:23 pm #

    I remember getting you some saffron when we were in Budapest. Or was it some town in England when we visited our friends Bob and June. What I do remember is how expensive it can be.enjoy it.

    • Beth Lee November 18, 2014 at 2:53 pm #

      Yes I have a nice little collection of the precious spice!

  4. Jamie December 5, 2014 at 9:51 am #

    I actually have saffron, gifts from my husband and from an Indian friend, but I’ve never yet cooked of baked with it! But I am very excited because I just found out that saffron is grown in the region we are moving to! In France! So this is a really interesting post, Beth!

    • Beth Lee December 5, 2014 at 10:40 am #

      Thanks Jaime! I’m behind on reading posts – what part of France are you headed to for your new venture? It’s so exciting! I think you will love saffron in your baking Jaime! I just made a squash soup with it and it just lends a subtle nuance and of course, the color speaks for itself!

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