I’m just mad about saffron

Or anyway, I would be, if I knew what the hell it was:

I know that sometimes in a rice dish there’s supposedly “saffron”. Like, “rice, with saffron”. What I would not be able to explain is why. Does “saffron” taste like something? What? Why would you add it to rice? What does it look like before you’ve added it? Does it come in a stick, a jar, powder? Can there be too much “saffron”? Not enough? At the risk of embarrassment let me lay it all on the table and state that these are all complete mysteries to me.

Well, one thing is for certain, there’s not a lot of it in a rice dish: at retail, saffron sells for somewhere upward of a thousand dollars a pound. (I actually found some in the McCormick spice rack at the supermarket once: it was ten bucks for a sixteenth of an ounce. A trip around the Web suggests it’s up to $17 or so now.)

Then again, if you live where the climate is appropriate, you can always grow your own.


  1. Roger Green »

    8 December 2011 · 1:13 pm

    electrical banana to you too.

  2. CGHill »

    8 December 2011 · 2:37 pm

    I think that’s the next phase.

  3. Guy S »

    8 December 2011 · 8:24 pm

    They call me, Mello Yellow!

  4. Lynn »

    9 December 2011 · 8:48 am

    All I can figure out is that if you put enough of it in something it turns it yellow. Flavor? I have no idea. I tried rice with saffron once. It just tasted like rice.

  5. Tatyana »

    10 December 2011 · 5:39 am

    Saffron is worth every penny. Few strands transform bland moronic rice dish into a piquant pilav, full of passion and fury

  6. Tatyana »

    10 December 2011 · 6:21 am

    fyi: the first link leads to an error message

  7. CGHill »

    10 December 2011 · 11:03 am

    Fixed. This is an artifact of the New Firefox: if you fiddle with the link while it’s in the address bar, it will not cut/paste correctly.

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