Saffron 1 Gram (Crocus sativus; Hong Hua / Xi Zang): K

Saffron is a colorful and very tasty gourmet spice, a mainstay of many Mediterranean diets. The name saffron comes from the Arabic za\'faran (yellow) - a sacred color in many traditions. Saffron was chosen by Buddhist monks for their robes. The ancient Greeks also colored their sacred robes with golden saffron. Saffron is a unique, versatile spice, traditionally used with stews, fish, seafood, sweets and pastries. It is also a very strong spice, a little going a long way. Saffron is an ancient favorite in Central Asian and Northern Indian rice, meat and dessert dishes. Safrron mixes well with cinnamon, bay leaves, cardamom, cloves, star anise, peppermint, nutmeg or mace. Water-soluble Saffron is often soaked overnight in water or milk before being added to the recipe. Filet of Zander with Saffron: http://www.1vacation.com/zandersaffron.html: Ingredients: 2 Kg (4 ½ lbs) Zander (fish) ½ bottle White Wine Bouquet garni Salt, pepper ½ cup Fresh Cream Saffron 2 Eggs 1 Lemon Remove the fillets from zander. Make a stock with the bones and head, a litre of cold water, ½ bottle of white wine, a bouquet garni, rock salt, mignonette pepper. Bring to the boil and reduce to ¾. Remove the scales from the fillets and place them on a buttered baking dish, cover with the fish stock (keep ¼ of the stock to the side). Sprinkle the fillets with a few strands of saffron and add 2 cl fresh cream. Bake in a medium oven for 15 minutes. Infuse 0.2 g of saffron in the remaining fish stock until it colors. Do not boil. Pour this infusion over 2 egg yolks whisked with ½ salted lemon juice and 10 cl of liquid fresh cream, mixing with a spatula until the egg yorks thicken. Serve the zander fillets warm with the saffron strands on top and the sauce apart in a sauceboat, leaving the saffron to rise to the surface. Saffron Cake Recipe: http://www.greenchronicle.com/connies_cornish_kitchen/saffron_cake_recipe.htm: \'Coweth wheg\' This is also a well known delicacy in Cornwall. Saffron is usually sold in drachms (1/8 of an ounce) and ½ drachms (1/16 of an ounce) and is very expensive hence the old Cornish saying \'as dear as saffron\'. It is believed that the Phoenicians brought saffron over with them when they came to trade for tin. As far as I know Cornwall is one of the only places where saffron is used in this way. 1lb plain flour 6oz butter, margarine or lard 6oz sugar 6oz currants, sultanas 1.5 oz of mixed, diced, candied peel ( lemon or orange ) 0.25tsp salt 1oz yeast or 1 sachet of dried yeast 1 drachm saffron warm milk and water to mix Overnight put saffron to infuse by snipping the strands and cover with ¼cup of boiling water and a small pinch of salt. Cover with a saucer. Put yeast into cup with a teaspoon of sugar and add ½cup of warm milk and water - not too hot but more than tepid so as not to kill the yeast. Rub fat into the flour then add sugar and mix together. Whe