Posted by: hearttohearthcookery | May 24, 2014

Saffron for the Paste

IMG_9095-001  The fine paste (pastry crust) for the receipt (recipe) To make a made dish of Curds, contains saffron.  The dried stigmas of the saffron crocus (Crocus sativus) have to be harvested by hand and and were (and are) a very expensive spice, flavoring agent and yellow food color.  For the paste, the a few stigmas were infused in hot water and then strained through a linen cloth.

Visit my website at:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: