Azafran herb/spice

Janet B. said:

I was gifted with some azafran from New Mexico. How do I use it?
I understand that it can be used for its color.

Yes, that's all it's good for. Use it in rice,
to make the rice yellow.

On Sat, 29 Sep 2007 17:20:46 -0600, "Janet B." <[email hidden]>

Quoted message said:

I was gifted with some azafran from New Mexico. How do I use it? I
understand that it can be used for its color. Is there more? If that is
all, could you give examples of use. I've only found one example and that
was for a soup. I'm sure my lack of search success is because I am looking
for a condiment within a dish. Help, please.
Janet

It is really only used for coloring, not flavoring, as far as I know.

It is tricky to find recipes, as "azafran" is the Spanish word for
regular saffron, too.

This web page, that sells it, says it adds golden color to "rice,
soups, fish"

http://www.mesamexicanfoods.com/market/shop.php/mexican-saffron/p_12.html

You also remind me that I picked some up at a Mexican market and
haven't used it. It's probably worked its way to the back of the spice
shelves by now.

Boron

"Mark Thorson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet B. said:

I was gifted with some azafran from New Mexico. How do I use it?
I understand that it can be used for its color.

Yes, that's all it's good for. Use it in rice,
to make the rice yellow.

Thanks

Boron Elgar said:

It is really only used for coloring, not flavoring, as far as I know.

It is tricky to find recipes, as "azafran" is the Spanish word for
regular saffron, too.

What she has is called, in English, "safflower".
Also known as "Mexican saffron".

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 29 Sep 2007 17:20:46 -0600, "Janet B." <[email hidden]>

Quoted message said:

I was gifted with some azafran from New Mexico. How do I use it? I
understand that it can be used for its color. Is there more? If that is
all, could you give examples of use. I've only found one example and that
was for a soup. I'm sure my lack of search success is because I am
looking
for a condiment within a dish. Help, please.
Janet

It is really only used for coloring, not flavoring, as far as I know.

It is tricky to find recipes, as "azafran" is the Spanish word for
regular saffron, too.

This web page, that sells it, says it adds golden color to "rice,
soups, fish"

http://www.mesamexicanfoods.com/market/shop.php/mexican-saffron/p_12.html

You also remind me that I picked some up at a Mexican market and
haven't used it. It's probably worked its way to the back of the spice
shelves by now.

Boron

Thanks, friend. I just gave a guilty start as I thought of my two spice
areas. I'll have to make rotation and replacing part of my early Fall
cleaning. I have no idea what may have moved to the back.
Janet

On Sat, 29 Sep 2007 16:46:45 -0700, Mark Thorson <[email hidden]>

Quoted message said:

Boron Elgar said:

It is really only used for coloring, not flavoring, as far as I know.

It is tricky to find recipes, as "azafran" is the Spanish word for
regular saffron, too.

What she has is called, in English, "safflower".
Also known as "Mexican saffron".

Yes, which is why I distinguished it from regular saffron. And you can
see all of that on the link I provided.

Boron

"Janet B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message
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Quoted message said:

On Sat, 29 Sep 2007 17:20:46 -0600, "Janet B." <[email hidden]>

Quoted message said:

I was gifted with some azafran from New Mexico. How do I use it? I
understand that it can be used for its color. Is there more? If that is
all, could you give examples of use. I've only found one example and
that
was for a soup. I'm sure my lack of search success is because I am
looking
for a condiment within a dish. Help, please.
Janet

It is really only used for coloring, not flavoring, as far as I know.

It is tricky to find recipes, as "azafran" is the Spanish word for
regular saffron, too.

This web page, that sells it, says it adds golden color to "rice,
soups, fish"

http://www.mesamexicanfoods.com/market/shop.php/mexican-saffron/p_12.html

You also remind me that I picked some up at a Mexican market and
haven't used it. It's probably worked its way to the back of the spice
shelves by now.

Boron

Thanks, friend. I just gave a guilty start as I thought of my two spice
areas. I'll have to make rotation and replacing part of my early Fall
cleaning. I have no idea what may have moved to the back.
Janet

I googled a bit and couldn't ascertain whether the azafran/saffron is grown
in Mexico, or that azafran is the Mexican name for saffron grown anywhere in
the world.

Perhaps it is grown in Spain, and imported to Mexico and called azafran?
Any knowledge here?
Dee Dee

On Sat, 29 Sep 2007 17:47:01 -0600, "Janet B." <[email hidden]>

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

You also remind me that I picked some up at a Mexican market and
haven't used it. It's probably worked its way to the back of the spice
shelves by now.

Boron

Thanks, friend. I just gave a guilty start as I thought of my two spice
areas. I'll have to make rotation and replacing part of my early Fall
cleaning. I have no idea what may have moved to the back.
Janet

I have two cabinet shelves filled with spices and I store some in the
freezer, too. It is like Fibber McGee's closet trying to find
something.

And yet, I know I am almost out of Herbs de Provence, so I'll have to
get up to Penzey's or place an order with them or with The Spice
House.

During the summer, I try to use the fresh herbs from the garden as
much as possible. I have not had great success in drying them, myself,
either. Too inconsistent in intensity.

Boron

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 29 Sep 2007 17:47:01 -0600, "Janet B." <[email hidden]>

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

You also remind me that I picked some up at a Mexican market and
haven't used it. It's probably worked its way to the back of the spice
shelves by now.

Boron

Thanks, friend. I just gave a guilty start as I thought of my two spice
areas. I'll have to make rotation and replacing part of my early Fall
cleaning. I have no idea what may have moved to the back.
Janet

I have two cabinet shelves filled with spices and I store some in the
freezer, too. It is like Fibber McGee's closet trying to find
something.

And yet, I know I am almost out of Herbs de Provence, so I'll have to
get up to Penzey's or place an order with them or with The Spice
House.

During the summer, I try to use the fresh herbs from the garden as
much as possible. I have not had great success in drying them, myself,
either. Too inconsistent in intensity.

Boron

I think that's what happens to us all during the summer. We try to use
fresh stuff as much as possible -- generally the foods we make then are
quite different from the spice cabinet ones. Do you get the Penzey's
catalog? I've got to try the apple muffins recipe. The picture makes them
look scrumptious.
Janet

"Dee Dee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Janet B." <[email hidden]> wrote in message
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Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message
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Quoted message said:

On Sat, 29 Sep 2007 17:20:46 -0600, "Janet B." <[email hidden]>
wrote:

>I was gifted with some azafran from New Mexico. How do I use it? I
>understand that it can be used for its color. Is there more? If that
>is
>all, could you give examples of use. I've only found one example and
>that
>was for a soup. I'm sure my lack of search success is because I am
>looking
>for a condiment within a dish. Help, please.
>Janet
>

It is really only used for coloring, not flavoring, as far as I know.

It is tricky to find recipes, as "azafran" is the Spanish word for
regular saffron, too.

This web page, that sells it, says it adds golden color to "rice,
soups, fish"

http://www.mesamexicanfoods.com/market/shop.php/mexican-saffron/p_12.html

You also remind me that I picked some up at a Mexican market and
haven't used it. It's probably worked its way to the back of the spice
shelves by now.

Boron

Thanks, friend. I just gave a guilty start as I thought of my two spice
areas. I'll have to make rotation and replacing part of my early Fall
cleaning. I have no idea what may have moved to the back.
Janet

I googled a bit and couldn't ascertain whether the azafran/saffron is
grown in Mexico, or that azafran is the Mexican name for saffron grown
anywhere in the world.

Perhaps it is grown in Spain, and imported to Mexico and called azafran?
Any knowledge here?
Dee Dee

Very confusing, isn't it? That's why I posted. I had a package in my hand
that indicated NM origin, yet the Google results definitely were not clear.
It's definitely not saffron although it looks very similar. Something new
to try ;o}
Janet

Boron Elgar said:

It is like Fibber McGee's closet trying to find
something.

Whoa! Aren't you supposed to be dead?
Nobody who knows that closet is alive
anymore.

I'll have to send an e-mail to the
Grim Reaper that he missed one. :-)

On Sat, 29 Sep 2007 18:22:38 -0600, "Janet B." <[email hidden]>

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 29 Sep 2007 17:47:01 -0600, "Janet B." <[email hidden]>

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message

Quoted message said:

>
> You also remind me that I picked some up at a Mexican market and
> haven't used it. It's probably worked its way to the back of the spice
> shelves by now.
>
> Boron
Thanks, friend. I just gave a guilty start as I thought of my two spice
areas. I'll have to make rotation and replacing part of my early Fall
cleaning. I have no idea what may have moved to the back.
Janet

I have two cabinet shelves filled with spices and I store some in the
freezer, too. It is like Fibber McGee's closet trying to find
something.

And yet, I know I am almost out of Herbs de Provence, so I'll have to
get up to Penzey's or place an order with them or with The Spice
House.

During the summer, I try to use the fresh herbs from the garden as
much as possible. I have not had great success in drying them, myself,
either. Too inconsistent in intensity.

Boron

I think that's what happens to us all during the summer. We try to use
fresh stuff as much as possible -- generally the foods we make then are
quite different from the spice cabinet ones. Do you get the Penzey's
catalog? I've got to try the apple muffins recipe. The picture makes them
look scrumptious.
Janet

I no longer get the catalog, and you mentioning it made me realize I
must be off their list

I shop at one of their stores (Norwalk CT) when I really need to
re-stock, and that might mean I just slipped off the list. I also have
not been to the store in ages - at least a year.

I am sure their apple muffins are wonderful. They have a lot of great
recipes. Unfortunately, we've cut out sweets around here and replaced
them with (ugh!!) exercise. And as a diabetic, I have to be extra
careful about yummies. That is one of the reasons I make most of my
breads based on sourdough - lower glycemic index. Those breads are
about the only luxury left.

Boron

On Sat, 29 Sep 2007 18:14:14 -0700, Mark Thorson <[email hidden]>

Quoted message said:

Boron Elgar said:

It is like Fibber McGee's closet trying to find
something.

Whoa! Aren't you supposed to be dead?
Nobody who knows that closet is alive
anymore.

I'll have to send an e-mail to the
Grim Reaper that he missed one. :-)

XM Radio runs old time radio shows all the time.

And there was a TV version of it when I was a kid.

Boron

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I no longer get the catalog, and you mentioning it made me realize I
must be off their list

I shop at one of their stores (Norwalk CT) when I really need to
re-stock, and that might mean I just slipped off the list. I also have
not been to the store in ages - at least a year.

I am sure their apple muffins are wonderful. They have a lot of great
recipes. Unfortunately, we've cut out sweets around here and replaced
them with (ugh!!) exercise. And as a diabetic, I have to be extra
careful about yummies. That is one of the reasons I make most of my
breads based on sourdough - lower glycemic index. Those breads are
about the only luxury left.

Boron

Boron, the only time I've ever shopped at Penzey's is at the store in
Norwalk. We were sitting waiting for the light to turn left into Penzey's,
when WHAM, a car going really fast hit us from the rear. We thought it was
a hit and run, but the guy had turned around and came into the parking lot.
Turns out he was an insurance adjustor heading on his way to a case.

I didn't get to enjoy the shopping. I had a list, and DH did it all. I
would've purchased more myself, but the clerk got me a seat and I sat all
through the Penzey's exprience. I was really rattled, and still shiver
thinking of it.

I'm not suggesting that anyone do this, but just telling how I keep track of
my spices. I have created a data base for the spices, where I got them and
when, etc. I check this list ever so often to see if I need to throw out and
purchase new.

You say, "That is one of the reasons I make most of my

Quoted message said:

breads based on sourdough - lower glycemic index."

I didn't know that. Another reason to get with the sourdough.
Thanks.
Dee Dee

"Mark Thorson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Boron Elgar said:

It is like Fibber McGee's closet trying to find
something.

Whoa! Aren't you supposed to be dead?
Nobody who knows that closet is alive
anymore.

I'll have to send an e-mail to the
Grim Reaper that he missed one. :-)

Uh, I remember for real. Please don't tell the GR :o[[
Janet

"Janet B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Mark Thorson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Boron Elgar said:

It is like Fibber McGee's closet trying to find
something.

Whoa! Aren't you supposed to be dead?
Nobody who knows that closet is alive
anymore.

I'll have to send an e-mail to the
Grim Reaper that he missed one. :-)

Uh, I remember for real. Please don't tell the GR :o[[
Janet

I remember it. I think it was on before Amos and Andy. We always had to
listen to Amos and Andy because I recall a relative was a regular on the
show; can't remember for sure who it was, tho. I was 11 and too
sophisticated to listen.

Janet, no need to tell the GR; the GR knows all.
DeeDee

On Sat, 29 Sep 2007 21:29:44 -0400, "Dee Dee" <[email hidden]>

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I shop at one of their stores (Norwalk CT) when I really need to
re-stock, and that might mean I just slipped off the list. I also have
not been to the store in ages - at least a year.

I am sure their apple muffins are wonderful. They have a lot of great
recipes. Unfortunately, we've cut out sweets around here and replaced
them with (ugh!!) exercise. And as a diabetic, I have to be extra
careful about yummies. That is one of the reasons I make most of my
breads based on sourdough - lower glycemic index. Those breads are
about the only luxury left.

Boron

Boron, the only time I've ever shopped at Penzey's is at the store in
Norwalk. We were sitting waiting for the light to turn left into Penzey's,
when WHAM, a car going really fast hit us from the rear. We thought it was
a hit and run, but the guy had turned around and came into the parking lot.
Turns out he was an insurance adjustor heading on his way to a case.

Ouch.

That happened to us last year. We had gone for a first visit to one of
the twins away at college and were taking him out to lunch. We stopped
behind someone making a left and a guy in a van whammed us from
behind.

Quoted message said:

I didn't get to enjoy the shopping. I had a list, and DH did it all. I
would've purchased more myself, but the clerk got me a seat and I sat all
through the Penzey's exprience. I was really rattled, and still shiver
thinking of it.

It is very scary to be in an accident like that. We were fortunate.
Sounds as though, ultimately, you were, too.

Quoted message said:

I'm not suggesting that anyone do this, but just telling how I keep track of
my spices. I have created a data base for the spices, where I got them and
when, etc. I check this list ever so often to see if I need to throw out and
purchase new.

It is logical. It makes perfect sense, and I know that I'd never keep
up with it.

Quoted message said:

Boron

On Sat, 29 Sep 2007 19:31:55 -0600, "Janet B." <[email hidden]>

Quoted message said:

"Mark Thorson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Boron Elgar said:

It is like Fibber McGee's closet trying to find
something.

Whoa! Aren't you supposed to be dead?
Nobody who knows that closet is alive
anymore.

I'll have to send an e-mail to the
Grim Reaper that he missed one. :-)

Uh, I remember for real. Please don't tell the GR :o[[
Janet

And I am more than willing to own up to my 58 years, too.

Boron

Janet B. said:

I was gifted with some azafran from New Mexico. How do I use it? I
understand that it can be used for its color. Is there more? If that is
all, could you give examples of use. I've only found one example and that
was for a soup. I'm sure my lack of search success is because I am looking
for a condiment within a dish. Help, please.
Janet

IIRC: azafran, made from safflowers, is a substitute for saffron. I
have run into it in Spain and Portugal, mostly as a colorant. I didn't
know it was available from N.M.

gloria p