Describe Saffron's flavor?!

Often saffron is said to have a pungent or earthy flavor. However, it becomes bitter if too much is used so be conservative when you first start cooking with it. Saffron is delicious in many dishes from fish stew to cookies. An easy, tasty recipe is BEJEWELED RICE as found on the website "Samrah's Kitchen."

1 cup uncooked rice
2 tablespoons butter or oil
2 cups water
1/8 gram saffron or 2 large pinches.
Almonds pistachios, pinion pine nuts, dried apricots, raisins or other dried fruit in combinations and amount desired.

Saute rice in butter or oil with saffron and nuts and dried fruits. Add water. Boil vigorously for 2 minutes. Cover and simmer gently for 5 minutes. Let stand 10 minutes before serving. Do not disturb the rice once it begins to simmer, but keep an eye on it to make sure it does not burn.

Hints for cooking with saffron: Do not use wooden utensils because they will absorb some of the saffron flavor and color. To get the most flavor and color from your saffron, steep it for at least 20 in any liquid called for in the recipe. The longer you steep it,, the stronger the saffron goodness. Heating the liquid also helps.

I hope you enjoy your first saffron.

US saffron farmer

Some people say that saffron tastes slightly bitter to them while still lending a semi-sweet taste to the dishes to which it is added. For the most part, it is difficult to label the flavor of saffron, since its complexity is experienced by everyone a little differently. Some say saffron has a faint honey flavor, while others swear it tastes like the sea.

The only real way to find out what saffron tastes like is to try it yourself! It's commonly used in Spanish paella dishes, as well as Portuguese and Turkish cooking. If you're looking for it in the grocery store, saffron can be found in the spice section.

This paella is geared to American rice, pans and palates

Ingredients
1/4 cup olive oil
3 6 – 8 ounce rock lobster tails, cut crosswise into 1 inch chunks
1/2 pound raw shrimp, shelled and deveined
1 2 1/2 – 3 pound broiler – fryer, cut up
1 large yellow onion, peeled and minced
2 cloves garlic, peeled and crushed
1 large sweet pepper [yellow, red or orange] cored, seeded and minced
1 chorizo [Spanish sausage], sliced 1/2 inch thick
1 1/2 cups uncooked rice
2 3/4 cups chicken broth or water
coarse salt
freshly ground black pepper
1/2 teaspoon saffron threads
1/4 cup tomato paste
1 10 ounce package frozen green peas
1 1/2 dozen clams in the shell, prepared for cooking
1 pimiento, slivered [for garnish]

Method
Heat oil in a large [at least 5 – quart] burner – to – table kettle over moderately high heat 1 minute, add lobster and shrimp and stir – fry 3 – 4 minutes until just pink; remove with a slotted spoon and reserve. Brown chicken well, remove and reserve. Stir – fry onion in drippings 5 minutes, and then add garlic, sweet pepper and sausage and stir – fry 3 – 4 minutes. Add rice, broth, salt, pepper, saffron and tomato paste. Return chicken to kettle, sprinkle with salt and pepper, cover and simmer 30 minutes. Add lobster, shrimp and peas [break them up when adding], cover and simmer 10 – 15 minutes until chicken and peas are tender. Arrange clams on top, cover and simmer 5 minutes until clams partially open. Sprinkle with pimiento and serve.

I would say "toasty" and floral. Be sure you don't overuse it or it tastes too strong. What can be mounded onto the head of a penny is enough for 4 servings. I like to make a saffron risotto. Add at the last few minutes of cooking.

dry and bitter. In Cornwall a county in England they make saffron cake,I only tasted it once,not to my palate.Saffron is the most expensive spice in Britain.