Spice me up!
February 17, 2010 12:44 AM Subscribe
Spices. We just discovered Saffron and want to know more.
This is a two parter; Mrs Mutant & I love to watch cooking shows then try new recipes. We were introduced to Saffron by The Two Fat Ladies and new vistas were opened! Please lend your spicy expertise to either or both questions.
What foods does Saffron really enhance? We've tried it on scrambled eggs or mixed into rice, but are there any combinations that we most definitely should try?
Other exotic spices. The discovery of Saffron leads me to conclude that we've got a rather pedestrian spice rack. What other spices should we try? We're frugal, so the cheaper the better (although Saffron, while startling in terms of absolute price, is pretty darn good when considering value for money).
This is a two parter; Mrs Mutant & I love to watch cooking shows then try new recipes. We were introduced to Saffron by The Two Fat Ladies and new vistas were opened! Please lend your spicy expertise to either or both questions.
What foods does Saffron really enhance? We've tried it on scrambled eggs or mixed into rice, but are there any combinations that we most definitely should try?
Other exotic spices. The discovery of Saffron leads me to conclude that we've got a rather pedestrian spice rack. What other spices should we try? We're frugal, so the cheaper the better (although Saffron, while startling in terms of absolute price, is pretty darn good when considering value for money).
Best answer: Cornish saffron cakes, of course!
Have you noticed a theme to my replies to your food AskMes?
posted by le morte de bea arthur at 1:04 AM on February 17, 2010
Have you noticed a theme to my replies to your food AskMes?
posted by le morte de bea arthur at 1:04 AM on February 17, 2010
Saffron makes a perfect add to a white wine and mushroom rissoto. As always. just a tiny pinch adds great hints of flavour.
Risotto tends to come and go out of taste (no pun intended), however if you have guests or want something rich and satisfying that is easy to make and goes along with most mains, it works wonders. Saffron works om many levels.
posted by Funmonkey1 at 1:21 AM on February 17, 2010
Risotto tends to come and go out of taste (no pun intended), however if you have guests or want something rich and satisfying that is easy to make and goes along with most mains, it works wonders. Saffron works om many levels.
posted by Funmonkey1 at 1:21 AM on February 17, 2010
oops misread you have already done rice! Apologies.
posted by Funmonkey1 at 1:23 AM on February 17, 2010
posted by Funmonkey1 at 1:23 AM on February 17, 2010
Best answer: Believe it or not, saffron is a nice touch to add to a good braided Challah loaf. (It's not in the linked recipe, but believe me, a few pinches can be very nice.)
posted by koeselitz at 1:27 AM on February 17, 2010
posted by koeselitz at 1:27 AM on February 17, 2010
Best answer: boil some rice in milk, let it thicken, stirring occasionally, and then once you take the boil off, add a few strands of saffron (not too much, just about 7 strands). add some sugar to taste, almonds and/or raisins are optional.
heaven. especially the next day if you can hold out on finishing it all.
posted by citystalk at 1:32 AM on February 17, 2010 [3 favorites]
heaven. especially the next day if you can hold out on finishing it all.
posted by citystalk at 1:32 AM on February 17, 2010 [3 favorites]
Oh, and I see you ask about other spices. I don't exactly know what you've got, but... well, here are a few.
Rosemary. I don't have any right now, and I'm feeling it for some reason. Very, very good on meats - particularly lamb, but also pork and even beef. Enhances 'gamey' flavors very well; it's somewhat akin to sage, which is another spice you may want to check out. Rosemary is also a fantastic ingredient on roasted potatoes - as is thyme.
I adore actual onions, but I find onion powder can be very useful for adding touches to cooking meat, too - whether the meat itself or just gravy. It's great in those contexts when you really can't fit grilling an onion into the context; what's more, it takes to meat a lot quicker.
Paprika is awesome, just awesome. Especially on Chicken Paprikash, but also on fried potatoes and even in savory sauces.
You can probably imagine what vast array of things curry powder can go on - potatoes, rice, lentils, stews, meats.
posted by koeselitz at 1:38 AM on February 17, 2010
Rosemary. I don't have any right now, and I'm feeling it for some reason. Very, very good on meats - particularly lamb, but also pork and even beef. Enhances 'gamey' flavors very well; it's somewhat akin to sage, which is another spice you may want to check out. Rosemary is also a fantastic ingredient on roasted potatoes - as is thyme.
I adore actual onions, but I find onion powder can be very useful for adding touches to cooking meat, too - whether the meat itself or just gravy. It's great in those contexts when you really can't fit grilling an onion into the context; what's more, it takes to meat a lot quicker.
Paprika is awesome, just awesome. Especially on Chicken Paprikash, but also on fried potatoes and even in savory sauces.
You can probably imagine what vast array of things curry powder can go on - potatoes, rice, lentils, stews, meats.
posted by koeselitz at 1:38 AM on February 17, 2010
oh as for other spices, try thowing a whole or half green cardamom (not the musky pod) in a pot of rice or a stew sometime- in fact you can add it to the above recipe! :)
after reading your link, i'm realizing how the saffron would have come from england cuisine's indian influence. how cool are they!
posted by citystalk at 1:41 AM on February 17, 2010
after reading your link, i'm realizing how the saffron would have come from england cuisine's indian influence. how cool are they!
posted by citystalk at 1:41 AM on February 17, 2010
Best answer: I recommend assembling an Indian spice collection. It is a bit of an annoyance until you have everything (I nowadays stock most of the basic + advanced sections from there), but then you can generally throw together a huge variety of delicious food from a few simple basic recipes and cheap ingredients.
posted by themel at 1:41 AM on February 17, 2010
posted by themel at 1:41 AM on February 17, 2010
Best answer: It's a vital ingredient in Bouillabaisse.
I must admit I used it more for the colour than for the flavour; saffron roast potatoes look great (just add a few strands to the water you par-boil the spuds in). Pilau rice of course, but I imagine you've already tried that.
Saffron bread is great, my girlfriend uses Dan Lepard's recipe from the 'Handmade Loaf', there's a version here.
As for spices, smoked paprika is great for a deep, warming flavour in stews or dumplings.
posted by SyntacticSugar at 1:45 AM on February 17, 2010
I must admit I used it more for the colour than for the flavour; saffron roast potatoes look great (just add a few strands to the water you par-boil the spuds in). Pilau rice of course, but I imagine you've already tried that.
Saffron bread is great, my girlfriend uses Dan Lepard's recipe from the 'Handmade Loaf', there's a version here.
As for spices, smoked paprika is great for a deep, warming flavour in stews or dumplings.
posted by SyntacticSugar at 1:45 AM on February 17, 2010
Best answer: I've posted this here before. It's from Stephanie Alexanders' ever brilliant Cook's Companion. It makes you feel radiantly healthy and is an excellent first course for a main of lamb or beef.
Garlic and Saffron Soup
10-12 cloves garlic
8 cups chicken stock
3-4 sprigs each of thyme, parsley, tarragon
1 pinch saffron
1 tbsp olive oil
Pour a small amount of boiling water on the saffron. Pour stock into pot, add all other ingredients. Bring to a simmer, covered. After about 45 minutes, when the garlic cloves are falling apart, take it off the heat for 15 minutes then strain out all the solids. Return to heat to bring up to serving temperature if necessary.
Serve with finely chopped parsley and a bit of good grated Parmesan cheese.
Saffron is also amazing in Fideus a La Catalan- basically Paellla but with short lengths of Spaghettini instead of rice.
posted by the duck by the oboe at 1:47 AM on February 17, 2010 [5 favorites]
Garlic and Saffron Soup
10-12 cloves garlic
8 cups chicken stock
3-4 sprigs each of thyme, parsley, tarragon
1 pinch saffron
1 tbsp olive oil
Pour a small amount of boiling water on the saffron. Pour stock into pot, add all other ingredients. Bring to a simmer, covered. After about 45 minutes, when the garlic cloves are falling apart, take it off the heat for 15 minutes then strain out all the solids. Return to heat to bring up to serving temperature if necessary.
Serve with finely chopped parsley and a bit of good grated Parmesan cheese.
Saffron is also amazing in Fideus a La Catalan- basically Paellla but with short lengths of Spaghettini instead of rice.
posted by the duck by the oboe at 1:47 AM on February 17, 2010 [5 favorites]
Best answer: Things I make with saffron: saffron rice (indian-style), lussekatter (swedish lucia buns), saffron cake (like a yellow cake, with saffron), saffron biscotti (sometimes with lemon), saffron rice pudding. Yes.
posted by beerbajay at 2:25 AM on February 17, 2010
posted by beerbajay at 2:25 AM on February 17, 2010
Best answer: I put one or two aniseed stars into the boiling water when I cook lentils. It makes for an interesting flavour especially with the more floury lentils.
Tarragon is fantastic for fish or chicken.
Saffron immediately invokes spanish cooking to me. They're crazy about it over there and they grow it themselves (used to be the biggest producers in the world, apparently).
posted by lucia__is__dada at 3:00 AM on February 17, 2010
Tarragon is fantastic for fish or chicken.
Saffron immediately invokes spanish cooking to me. They're crazy about it over there and they grow it themselves (used to be the biggest producers in the world, apparently).
posted by lucia__is__dada at 3:00 AM on February 17, 2010
Best answer: A general tip for frugality with spices: those little jars in the spice section in an ordinary grocery store are often a rip-off if you have access to ethnic groceries. Indian spices (including some things also common in non-Indian cuisine, like black peppercorns) can be bought in bulk for much less at an Indian grocery. Some Indian market spices cost less than 1/10 as much per weight as the mega-grocery versions.
Green cardamom is delicious in sweet dishes. One pod will add a nice flavor to a cup of tea with milk and sugar. A few whole pods are also good in milky rice puddings.
Cumin seeds are another excellent spice. Whole ones should be fried in oil until they darken before starting the rest of the dish (generally an Indian curry). Cumin powder (which you can make yourself by grinding the whole seeds after dry-roasting them) is good with black beans which can then go in burritos or over rice.
While I'm not sure what's in your pedestrian spice rack, a lot of things that might be in there are a whole different animal when used fresh instead of dried. Oregano, thyme, basil, and rosemary can all be mind-blowing when fresh. Fresh herbs are non-frugal when bought in the grocery store, but if you're able and interested, you might try to grow them. They are especially good for food going in the oven, like pizza, or the afore-mentioned rosemary roasted potatoes.
There's also a variety of sources of cheap, interesting flavor which aren't spices, but which you might also like to experiment with.
Fresh ginger is fantastic. Slice into rounds or peel and dice finely, and add at the beginning of cooking.
Black sesame oil is available cheaply in Chinese groceries (or expensively in health food stores), and adds a great dark nutty flavor to stir-fries. Add a couple of drops as you're turning off the heat at the end of cooking.
Dried shiitake mushrooms are also cheap in Chinese groceries. I prefer the pre-sliced ones, but you can also get them whole. Soak in hot water for a while (10-30 min, I usually just set them up first and use them when I've prepped everything else) before using; the soaking water will make a good base for a sauce. Add the soaked shiitakes early in the cooking process. They will always have a tough, chewy texture, which wouldn't be so nice on its own, but they come with a lot of rich, earthy flavor.
Also in the Chinese grocery are a variety of interesting vinegars, fermented dried black beans (salty and tangy), chili sauce, and a bunch of other sauces which are usually used as ingredients in stir fries or other cooked dishes (soy, hoisin, mushroom, oyster). These bottled goods are, for me, the Chinese analogue of the Indian spice collection. I use them in different combinations, along with fresh garlic, ginger and sometimes green onions, in a huge variety of different dishes.
posted by gorillawarfare at 3:06 AM on February 17, 2010 [1 favorite]
Green cardamom is delicious in sweet dishes. One pod will add a nice flavor to a cup of tea with milk and sugar. A few whole pods are also good in milky rice puddings.
Cumin seeds are another excellent spice. Whole ones should be fried in oil until they darken before starting the rest of the dish (generally an Indian curry). Cumin powder (which you can make yourself by grinding the whole seeds after dry-roasting them) is good with black beans which can then go in burritos or over rice.
While I'm not sure what's in your pedestrian spice rack, a lot of things that might be in there are a whole different animal when used fresh instead of dried. Oregano, thyme, basil, and rosemary can all be mind-blowing when fresh. Fresh herbs are non-frugal when bought in the grocery store, but if you're able and interested, you might try to grow them. They are especially good for food going in the oven, like pizza, or the afore-mentioned rosemary roasted potatoes.
There's also a variety of sources of cheap, interesting flavor which aren't spices, but which you might also like to experiment with.
Fresh ginger is fantastic. Slice into rounds or peel and dice finely, and add at the beginning of cooking.
Black sesame oil is available cheaply in Chinese groceries (or expensively in health food stores), and adds a great dark nutty flavor to stir-fries. Add a couple of drops as you're turning off the heat at the end of cooking.
Dried shiitake mushrooms are also cheap in Chinese groceries. I prefer the pre-sliced ones, but you can also get them whole. Soak in hot water for a while (10-30 min, I usually just set them up first and use them when I've prepped everything else) before using; the soaking water will make a good base for a sauce. Add the soaked shiitakes early in the cooking process. They will always have a tough, chewy texture, which wouldn't be so nice on its own, but they come with a lot of rich, earthy flavor.
Also in the Chinese grocery are a variety of interesting vinegars, fermented dried black beans (salty and tangy), chili sauce, and a bunch of other sauces which are usually used as ingredients in stir fries or other cooked dishes (soy, hoisin, mushroom, oyster). These bottled goods are, for me, the Chinese analogue of the Indian spice collection. I use them in different combinations, along with fresh garlic, ginger and sometimes green onions, in a huge variety of different dishes.
posted by gorillawarfare at 3:06 AM on February 17, 2010 [1 favorite]
Best answer: Fresh galangal or tumeric is amazing - look at an Asian grocery.
Zaatar is a great spice blend that not everyone is familiar with.
Check out Penzey's as a resource for browsing and buying dried spices.
posted by gnutron at 3:42 AM on February 17, 2010
Zaatar is a great spice blend that not everyone is familiar with.
Check out Penzey's as a resource for browsing and buying dried spices.
posted by gnutron at 3:42 AM on February 17, 2010
Best answer: As has been mentioned, spices are cheap when bought in bulk. It's a worthy investment as, over the long term, they cost pretty much nothing. These spices are pretty essential for even the most limited spice rack:
Galangal
Chili flakes
Cinnamon
Cloves
Coriander
Ginger
Cayenne pepper
Chili powder
Cumin
Bacon Salt
Fenugreek
Star anise
Tamarind
Mace
Nutmeg
Paprika
Caraway
Cardamom
Fennel
Turmeric
posted by turkeyphant at 4:01 AM on February 17, 2010 [1 favorite]
Galangal
Chili flakes
Cinnamon
Cloves
Coriander
Ginger
Cayenne pepper
Chili powder
Cumin
Bacon Salt
Fenugreek
Star anise
Tamarind
Mace
Nutmeg
Paprika
Caraway
Cardamom
Fennel
Turmeric
posted by turkeyphant at 4:01 AM on February 17, 2010 [1 favorite]
Best answer: Sumac, Zatar, Ras el hanout, green cardamom, black cardamom, cumin, black (AKA imperial) cumin, hungarian hot paprika, spanish smoked paprika, fish sauce, dried porcini, truffle salt. Here in the US, if I go into a supermarket and buy spices it is crazy expensive, but if I find little ethnic stores there are giant bags of unground spices for cheap cheap cheap. Get a mortar and pestle or burr grinder (or one of those $250 electric stone grinders if you want to be hardcore). Spices which it should be illegal to sell pre-ground as far as I'm concerned include all the ones with really volatile flavors like peppercorns, nutmeg (grate not grind), cardamom, and sometimes cinnamon (fresh ground can be a bit overwhelming).
posted by BrotherCaine at 4:02 AM on February 17, 2010 [1 favorite]
posted by BrotherCaine at 4:02 AM on February 17, 2010 [1 favorite]
Best answer: Here is a pretty comprehensive list of spices and herbs, great for looking stuff up - many are quite interesting, and it's astonishing that many people simply don't know about them.
If you want to find some of the more exotic ones, try looking in a health food store; if they're anything like the ones here in Germany they'll have quite a selection, since many herbs and spices are claimed to have beneficial effects.
Some favorites:
Chervil
Long pepper
Lovage
Fenugreek
posted by PontifexPrimus at 4:29 AM on February 17, 2010
If you want to find some of the more exotic ones, try looking in a health food store; if they're anything like the ones here in Germany they'll have quite a selection, since many herbs and spices are claimed to have beneficial effects.
Some favorites:
Chervil
Long pepper
Lovage
Fenugreek
posted by PontifexPrimus at 4:29 AM on February 17, 2010
Best answer: The best advice I was ever given with saffron is to avoid the temptation to add more saffron; it's best when it's an accent to another taste but can really muck up a good soup.
The best thing you can do with saffron, in my opinion, is learn to make a really great bouillabaisse. If you can make a really hearty, balanced fish soup with fresh ingredients, you've basically impressed every dinner guest you'll ever have (partially because the name is so peculiar) by the appetizers.
posted by Hiker at 5:45 AM on February 17, 2010
The best thing you can do with saffron, in my opinion, is learn to make a really great bouillabaisse. If you can make a really hearty, balanced fish soup with fresh ingredients, you've basically impressed every dinner guest you'll ever have (partially because the name is so peculiar) by the appetizers.
posted by Hiker at 5:45 AM on February 17, 2010
Best answer: I'm with BrotherCaine. Almost by definition, spices need to be fresh and ground just before use. If it smells good, it's volatile and won't be at its best for long. Exotic spices are great, but IMO, the key is treating whatever spices you have as nicely as possible. Freshly crushed black pepper is better than pre-ground anything. Only buy whole seeds/pods unless it's only available ground, toss stuff after a few months, and grind things right before I need them (either with a mortar/pestle or coffee grinder). The first time you do that with cumin or cinnamon you'll be blown away.
posted by paanta at 5:50 AM on February 17, 2010
posted by paanta at 5:50 AM on February 17, 2010
Best answer: If you really like saffron, you can grow your own.
posted by electroboy at 6:17 AM on February 17, 2010
posted by electroboy at 6:17 AM on February 17, 2010
Best answer: My favorite saffron recipe is also my favorite risotto, and considering how much I love risotto that's saying a lot. Diced onion, aged cheese, and saffron. Amazing.
I also grow my own saffron and it's incredibly satisfying. Another spice that I have discovered I cannot do without is rubbed sage, it is amazing with any kind of roasted vegetables.
posted by lydhre at 7:10 AM on February 17, 2010 [1 favorite]
I also grow my own saffron and it's incredibly satisfying. Another spice that I have discovered I cannot do without is rubbed sage, it is amazing with any kind of roasted vegetables.
posted by lydhre at 7:10 AM on February 17, 2010 [1 favorite]
Best answer: Top pairings for saffron according to the flavor bible are:
(recommended most)
boulliabaisse
fish
rice
risotto
shellfish
(other recommendations)
cardamom
chicken
cinnamon
couscous
fennel
garlic
ginger
Indian cuisine
mayonnaise
Mediterranean cuisine
Moroccan cuisine
paella
potatoes
soup (esp. chicken, fish)
Spanish cuisine
tomatoes
Flavor affinities
saffron + fish + rice
saffron + ginger + vanilla
saffron + monkfish + rice
posted by sanko at 8:46 AM on February 17, 2010 [1 favorite]
(recommended most)
boulliabaisse
fish
rice
risotto
shellfish
(other recommendations)
cardamom
chicken
cinnamon
couscous
fennel
garlic
ginger
Indian cuisine
mayonnaise
Mediterranean cuisine
Moroccan cuisine
paella
potatoes
soup (esp. chicken, fish)
Spanish cuisine
tomatoes
Flavor affinities
saffron + fish + rice
saffron + ginger + vanilla
saffron + monkfish + rice
posted by sanko at 8:46 AM on February 17, 2010 [1 favorite]
Best answer: Fantastic tips above, but I would also add some pomegranate mollasses and Umami paste
posted by Wilder at 10:22 AM on February 17, 2010 [1 favorite]
posted by Wilder at 10:22 AM on February 17, 2010 [1 favorite]
Best answer: Saffron rice pudding hell yeahhhhhhh. I use coconut milk as well as "real" milk, cardamom pods, nutmeg, cinnamon and ginger. And sometimes vanilla.
posted by Pallas Athena at 11:40 AM on February 17, 2010
posted by Pallas Athena at 11:40 AM on February 17, 2010
Best answer: Saffron ice cream is one of my favorite things.
I agree that buying ground spices in bulk is a bad idea. Buy whole, and grind yourself. Personally, I don't buy any spices in bulk- I'd rather pay a little more for something fresh. I've been using lavender quite a bit lately in savory foods like rolled lamb shoulder. A little goes a long way, though. I'm also fond of fennel seeds, mustard seeds, smoked ground chiles of various types.
after reading your link, i'm realizing how the saffron would have come from england cuisine's indian influence. how cool are they!
England was growing saffron crocus in the 16th century, so I don't think it was necessarily introduced to English cuisine by India alone.
posted by oneirodynia at 12:52 PM on February 17, 2010
I agree that buying ground spices in bulk is a bad idea. Buy whole, and grind yourself. Personally, I don't buy any spices in bulk- I'd rather pay a little more for something fresh. I've been using lavender quite a bit lately in savory foods like rolled lamb shoulder. A little goes a long way, though. I'm also fond of fennel seeds, mustard seeds, smoked ground chiles of various types.
after reading your link, i'm realizing how the saffron would have come from england cuisine's indian influence. how cool are they!
England was growing saffron crocus in the 16th century, so I don't think it was necessarily introduced to English cuisine by India alone.
posted by oneirodynia at 12:52 PM on February 17, 2010
Best answer: If you're ever in Tooting, the jewel in the navel of South London, buy saffron from one of the many Indian food shops while stocking up on other fresh and cheap spices. Half the price of a supermarket.
posted by Dr.Pill at 1:32 PM on February 17, 2010
posted by Dr.Pill at 1:32 PM on February 17, 2010
Best answer: Saffron custard. Use a recipe for basic custard tart, but substitute saffron for vanilla; works best if you heat the saffron threads in the milk (don't boil) to diffuse the color and flavor. I don't grind mine up, because I like the look of them on top of the custard. (Mmmm. Saffron custard tart. You know, there are a bunch of farm-fresh eggs in my fridge right now . . .)
Here's a recipe I ran across when Googling. I have not tried it, but think I might need to.
I grow my own, too, but it blooms during the rainy autumn, so I often get very little. Then I have to force myself to go down to the Penzey's spice shop . . . Oh! The tragedy.
posted by miss patrish at 3:12 PM on February 17, 2010
Here's a recipe I ran across when Googling. I have not tried it, but think I might need to.
I grow my own, too, but it blooms during the rainy autumn, so I often get very little. Then I have to force myself to go down to the Penzey's spice shop . . . Oh! The tragedy.
posted by miss patrish at 3:12 PM on February 17, 2010
Best answer: Here's my famous 'Puli Balls'
Take some
Tamarind
Jaggery
Green chilles, ground to a paste or chopped fine
Saffron water
Salt to taste
Take all of the above in your palms and roll to form bite sized balls.
I eat it like candy.
Keeps forever.
posted by vostok at 4:19 PM on February 17, 2010 [2 favorites]
Take some
Tamarind
Jaggery
Green chilles, ground to a paste or chopped fine
Saffron water
Salt to taste
Take all of the above in your palms and roll to form bite sized balls.
I eat it like candy.
Keeps forever.
posted by vostok at 4:19 PM on February 17, 2010 [2 favorites]
Best answer: Steep it in water and add it to pasta dough. Serve with seafood.
Also, since you're looking to expand your spice rack:
Fennel pollen. Trust me.
posted by kaiseki at 12:47 PM on February 21, 2010
Also, since you're looking to expand your spice rack:
Fennel pollen. Trust me.
posted by kaiseki at 12:47 PM on February 21, 2010
I found this recipe just now: Tambran (Tamarind) Ball
I've been making the recipe I posted above since I was a child and I had no idea I had fellow Tamarind ball lovers in Trinidad!
posted by vostok at 11:03 AM on April 20, 2010
I've been making the recipe I posted above since I was a child and I had no idea I had fellow Tamarind ball lovers in Trinidad!
posted by vostok at 11:03 AM on April 20, 2010
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posted by adiabat at 12:50 AM on February 17, 2010