For the love of Saffron
Nadine Spencer Indulgent Foodie | November 15th, 2009 - 7:48 am
Please store in cool dry place out of light for lasting freshness.
Because of its expense, and intense flavour, very little saffron is required for culinary purposes. It can be crushed to a fine powder in a mortar and pestle. It is easier however, to steep the saffron in hot water— a pinch ...
The most expensive spice in the world, Persian Saffron.
Nadine Spencer Indulgent Foodie | October 1st, 2009 - 2:34 amTo say I love Persian Saffron is a huge understatement. When a new shipment arrives, the excitement starts from the moment I open the box. I am greeted with the kiss 
of an aromatic flavour that suggests numerous culinary possibilities.
Have you ever had saffron flavoured rice? If your answer it no, then you haven’t lived. Sorry to say, but it’s true. The aroma of pure Persian Saffron infused with a good jasmine rice or even a regular rice (god forbid) is an experience for every foodie.
The various ways to enjoy it are continuous. Use it with stews, in pilafs, and one of my favourites, simply adding it to pan melted butter, then placing any white fish into the butter-saffron sauce. Incredible!
This month The Indulgent Foodie (moi) is offering a special promotion of the worlds most expensive spice at an introductory price of $9.99 for a cute little box of our best saffron. Indulge and enjoy!