> A culinary/economic note: years ago I bought an ounce
> of saffron. It came
> in a rather elegant decorative metal box. I figured
> it would be a life time
> supply. At the time it cost about $50 US dollars. In the
> current Penzeys
> Spices catalog, 1/4 ounce of the better grade goes for
> about $82. At that
> rate my little box would have cost nearly $320.
Many recipes from Medieval European culinary sources mention adding "a handful"
of saffron! I suspect they weren't necessarily too horribly picky about species
and used crocuses other than C. sativus. Also, such recipes were intended to
make large batches for serving feasts.
-Nathan Miller
Newberg, OR Zone 7-8
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