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cook & eat
freezer
to table
96
thanks-
giving
104
quick &
easy
90
gluten-
fre e
112
last
bite
122
ingredient
of the month
SAFFRON
The filaments found in the
flowers of the autumn crocus
(Crocus sativus) have long
been prized by the epicurean
world for their ability to
turn the figurative culinary
stone into gold. Saffron, as
those vivid dried threads are
more commonly known, is
so expensive because about
150 flowers render only a
single gram of the spice in
the labour-intensive method
that’s used to produce it.
To those who have been
mesmerized by the glory of its
colour and have succumbed
to its subtle flavour, though,
adding that Midas touch to a
recipe is well worth the cost.