It is impossible for me to describe the taste of Saffron without using the term, magickal. There is a reason that Saffron is a staple in this witch's kitchin'. Its unique and subtle taste, provides a fragrant, earthy, undertone to any dish.
What is Saffron?
Saffron (also known as Azafran in Spain) comes from the crocus sativus flower. At $16 per gram, Saffron is the most expensive spice in the world. While many believe that Saffron hails from Greece, you will find that Saffron is commonly used across many different cuisines and paths (Iran, Spain, Morocco, India, and more). It is said that Cleopatra would bathe in saffron-infused milk prior to meeting a potential suitor and that the Roman Emperor Nero was welcomed into Rome with streets lined in Saffron threads.
Crocus and Smilax may be turn'd to flow'rs,
And the Curetes spring from bounteous show'rs
I pass a hundred legends stale, as these,
And with sweet novelty your taste to please.
- Ovid, Metamorphoses, Year: 8 AD
Magickal Properties of Saffron
Attributed To: LOVE, BEAUTY, FERTILITY, HAPPINESS, HEALING, LUST
Deity: EROS, EOS
BLACKENED CHICKEN FETTUCINE IN A CREAMY-SAFFRON INFUSED SAUCE
Add a 1/4 cup of warm wine or broth.
Seep for at least 30 minutes, set aside.
Turn heat to medium high. In a skillet, add remaining butter and garlic.
Cook garlic for 30 seconds until golden, then add saffron infused wine or broth.
Simmer, constantly stirring. Once mostly evaporated (about a minute or two), add chicken broth, cream, parmesan cheese, italian seasoning, and sun-dried tomatoes. Add your seasoning (or sazon) and pepper (to taste)
Simmer your sauce on medium for about 4 - 5 minutes or until your sauce thickens.
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