Saffron has been coveted throughout history—not only as a spice, but as a dye, a perfume, and a medicine—and remains one of the culinary world's most precious commodities. At once floral and pleasantly bitter, saffron is reminiscent of tobacco, hay, and cedar, with nuances of pepper, citrus seed, and menthol. This elusive flavor is best coaxed out by briefly toasting the threads in a skillet, after which cooks often crumble it directly into the pot or use it to infuse a stock or wine. Well worth the expense, saffron brings unparalleled flavor to a wide variety of dishes, from Swedish pastries to Iranian Kebabs and Indian stews.
Credit: Landon Nordeman
|
Pasta with SardinesSaffron bridges the diverse flavors in this Sicilian specialty—a harmonious confluence of flavor, the dish is at once nutty, briny, sweet, and mildly anisey.See the recipe for Pasta with Sardines » |
Your Comments