Description

From Mexico. Most culinary artists say saffron is more about aroma than taste. A good rule of thumb is to use about three strands per person; any more tends to turn even the best dishes bitter. Saffron works exceptionally well in both savory and sweet dishes as it pairs well with carrots, spinach, fennel, rice, eggs, milk, almonds, cashews, raisins and brown sugar. Consider using saffron when using these spices:  cardamom, cinnamon, cloves, anise, coriander, cumin, ginger, mint, nutmeg, paprika and pepper.