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Old 08-31-2012, 03:17 AM   #21
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Not a huge fan of turmeric myself, though I use it in Indian cooking. For most everything else, I prefer saffron. I just love the stuff, especially in Paella.

In the words of pop singer Donovan, "I'm just mad about saffron..."
+1 steve "they call me mellow yellow"!! saffie is my fav spice but bolas & madge aren't keen....guess it is one of those flavours...love it or hate it.
we are so mad about saffron we named a town in essex after the stuff!
apparently it used to be called chipping walden(presumably because they liked chips!)then,in the 16th century,they started growing saffron there & liked it that much the name of the town was changed to saffron walden!

Saffron Walden - Wikipedia, the free encyclopedia
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Old 08-31-2012, 05:54 AM   #22
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I have never tried saffron..well not at home anyway...

Is it a similar taste to tumeric or not the same at all?
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Old 08-31-2012, 12:53 PM   #23
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I have never tried saffron..well not at home anyway...

Is it a similar taste to tumeric or not the same at all?
hard to describe the taste of saffron k,but it's not really like turmeric imo.turmeric has an earthy taste.saffron works well with fish,seafood & rice etc because it has an almost very light aniseed or licourice type flavour,but very complex....as i say hard to describe & it also depends,like most spices & herbs on where it is grown & the quality.some saffron is just the crocus stamens,some is the stamens & pistels.generally speaking the redder the filaments the better the quality.apparently,iran is the largest producer of saffron & it is wonderful stuff.my iranian friend who gave me the lamb kebab in onion water receep gets some fabulous saffron...pistachios too...
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Old 08-31-2012, 01:14 PM   #24
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I'd describe saffron as earthy , perhaps too earthy for me as I do like turmeric .
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Old 08-31-2012, 01:28 PM   #25
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I have never tried saffron..well not at home anyway...

Is it a similar taste to tumeric or not the same at all?
Funny, I guess I have the opposite impression of GQ.

I find saffron to have a warm, aromatic type of flavor that's hard to describe. When, I say warm, I don't mean "spicy", but rather warm in the manner that certain colors can be described as being warm. Hard to explain. It doesn't really taste like anything else. That, and the fact that it's harvested by hand, probably explains why it's as expensive as gold bullion.

Turmeric, to me anyway, tastes a little like "dirt" (is that earthy, lol?). As mentioned, I use it in Indian cooking when it's called for, because it's reputed to have some health benefits, but flavor-wise it isn't one of my favorites.
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Old 08-31-2012, 03:12 PM   #26
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I have read that saffron can taste "mediciney" if you put too much.
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Old 08-31-2012, 03:56 PM   #27
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I made this with saffron and cooked it in a pressure cooker! No standing and stirring. It was wonderful.

Saffron Mushroom Risotto

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Old 08-31-2012, 06:32 PM   #28
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Sounds and look great MM
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Old 08-31-2012, 07:29 PM   #29
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Sounds and look great MM
Thank you Kylie
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Old 08-31-2012, 07:54 PM   #30
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Achiote is reddish, is yellowish, although fresh tumeric is orange.

I just saw fresh tumeric in a mainstream (non-Asian) market: Whole Foods Market. They had a whole huge bin of it, more than I've ever seen in one place before. Good Asian markets have fresh tumeric (particularly good in Thai curries). Fresh tumeric is an interesting flavor I can't describe.

When I make yellow rice I usually just use a store brand, Mahatma. They get their yellow from saffron.

I'd call it mellow yellow but I'm just mad about saffron. (Google that: hint.)
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