Saffron

>>8233923
What the shit

Fucking phone. Why did it flip it UPSIDE-DOWN?

>>8233926
Welcome to 4chan.

>>8233923
Persian/Central Asian, Middle Eastern, Nordic, paella

>>8233923
anything with a bland taste. recommend rice or potatoes.

>>8233933
That doesn't tell me anything. I don't eat "<culture>-themed" food.

How do you think it'd taste with brown rice and tuna? Do I need to cut up the strands? This stuff smells really fucking strong. Don't plan on using more than maybe three stands per cup of rice. Any other sauces/spices that I SHOULDN'T add to it?

>>8233944
Saffron is more aroma than taste, use white rice or the effect of the color is lost. You need maybe 1/2 tsp of strands in 2-3 tablespoons of boiling water to make a nice infusion to pour or add into a dish. Try it in a pilaf/paella, or you can add it to a seafood chowder to get a nice golden hue.

>>8233923
I would buy saffron by the kilo as its all overpriced knowing because I pack it for a distributor per gram

Its total foolishness buy scale after buying kilo sell in small glass bottles to local gourmet stores for 10 bucks for 2.5/3 grams they will charge nearly 20 for the units themselves

>>8234352
I got for free. Wouldn't have bothered with it otherwise.

>>8233957
This.
>>8233923
Saffron is not a taste, its more an aroma kind of flavour. It goes great with starchy acompañamientos like rice or risotto but may also be used to give a fine note to a stew or similar.

>>8233923
Make Risotto milanese, fucking delicious shit. Needs bone marrow tho

>>8233923
Goes well with almost anything, just make sure you use plenty to get enough taste (You have a really small amount in the pic, like enough for two dishes)

>>8233923
>Blurry upside-down phone poster

A sure sign of a quality thread.

Saffron goes with lots of things. Soak it in warm water for ~20 mins before adding it and the water to a dish.

>>8233926
This is what the windows phone does