Quote:
Originally Posted by Greedy,Greedy,Greedy
Sometimes, too much of a good thing can be wonderful.
Saffron is like two different spices when a small amount is used and when a large amount is used. Yes, when you lay a strip of saffron-infused rice on top of the bed of white rice and arrange your dish around it, subtlety is called for. But if you're going to do a saffron rub on your chicken skewers before throwing them on the barbeque, there is no such thing as too much saffron.
I have had saffron both fresh and dried, and don't think the difference is huge. If anything, fresh is more subtle, less concentrated.
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That's because the oils are very volatile and they evaporate with the water in in the fresh pistel. They really need to be dried, which is fine, because I can't imagine what the shipping on a 24-hour delivery from Kashmir or Catalan might be.
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