http://www.pagehalffull.com/eatenup/2007/01/02/saffron-cous-cous-2/ For those of you who like a food blogs without any non-food chatter Tue, 06 Jan 2009 12:22:42 +0000 http://wordpress.org/?v=2.0.4 http://www.pagehalffull.com/eatenup/2007/01/02/saffron-cous-cous-2/#comment-298 Thu, 04 Jan 2007 04:04:38 +0000 http://www.pagehalffull.com/eatenup/2007/01/02/saffron-cous-cous-2/#comment-298 Ah, that makes more sense. When I do by saffron (all of two times) I buy from an online store that sells spanish foods. I know, fancy. Thanks for explaining the difference. Ah, that makes more sense. When I do by saffron (all of two times) I buy from an online store that sells spanish foods. I know, fancy. Thanks for explaining the difference.

]]> http://www.pagehalffull.com/eatenup/2007/01/02/saffron-cous-cous-2/#comment-296 Thu, 04 Jan 2007 02:50:40 +0000 http://www.pagehalffull.com/eatenup/2007/01/02/saffron-cous-cous-2/#comment-296 The good stuff is saffron from Iran or Spanish Saffron. They are higher grade and more flavorful. Saffron proper is expensive and is composed of fine filaments of crocus stamens. The American saffron is coarse and is whole safflower, i.e. from the aster family and is relatively cheap. The good stuff is saffron from Iran or Spanish Saffron. They are higher grade and more flavorful. Saffron proper is expensive and is composed of fine filaments of crocus stamens. The American saffron is coarse and is whole safflower, i.e. from the aster family and is relatively cheap.

]]> http://www.pagehalffull.com/eatenup/2007/01/02/saffron-cous-cous-2/#comment-293 Wed, 03 Jan 2007 18:05:21 +0000 http://www.pagehalffull.com/eatenup/2007/01/02/saffron-cous-cous-2/#comment-293 What is American Saffron? Does America actually grow the staemens or is it a style of saffron? What is American Saffron? Does America actually grow the staemens or is it a style of saffron?

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