Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and coloring agent in food. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.

Saffron crocus is a corm, which is a type of underground stem. The corms are planted in the fall and the flowers bloom in the fall. The flowers are hand-picked and the stigmas are removed. The stigmas are then dried and ground into a powder. Saffron is a very labor-intensive crop to produce, which is why it is one of the most expensive spices in the world.

Saffron has a strong, earthy flavor and a slightly bitter aftertaste. It is often used in Mediterranean cuisine, particularly in Spanish, Italian, and Iranian dishes. Saffron is also used in Indian cuisine, particularly in biryani. Saffron is often used to flavor rice dishes, paella, risotto, and bouillabaisse. It is also used to flavor desserts, such as saffron ice cream and saffron cake.

Saffron is a versatile spice that can be used in a variety of dishes. It is often used in rice dishes, such as paella and risotto. It can also be used in seafood dishes, such as bouillabaisse. Saffron is also used in desserts, such as saffron ice cream and saffron cake.

Saffron has been used as a spice for thousands of years. It is mentioned in the Bible and in ancient Greek and Roman texts. Saffron was once so valuable that it was used as currency. It was also used as a medicine and a perfume. Saffron is still used today in many parts of the world and is considered to be one of the most expensive spices in the world.

Saffron is a unique and versatile spice with a long and storied history. It is a valuable addition to any kitchen and can be used to add a touch of luxury and sophistication to any dish.

To prepare, remove the roots and peel off the outer layer of skin. Cut off the uppermost green portion and discard (or save for stock), leaving only about 5 to 6 inches of the green top.

Wash well and chill.

Scallions are often used as garnish, and they will curl if lengthwise slices are dropped into ice water. To make curls, trim scallions so that only 1-2 inches of green portion remains above the white. Use a sharp knife or scissors and run it along the side of the scallion while bending around the sharp edge of the knife with your thumb, as you would "curl" a ribbon. Drop into ice water and leave for 20 minutes or until curling takes place. To be used as a garnish.

Recipe: Scallion Pancakes

The pot is typically made of metal and has a divider in the middle that separates it into two compartments. One side is used for boiling the broth, while the other side is used for keeping the cooked ingredients warm. The pot usually comes with a portable stove that is placed on the dining table, allowing diners to cook the ingredients at the table and enjoy the dish hot and fresh.

To prepare shabu shabu, the thinly sliced meat and vegetables are dipped into the boiling broth using chopsticks and cooked for just a few seconds until they are tender. The cooked ingredients are then dipped into a dipping sauce before being eaten. The dish is popular in Japan and can be found in many Japanese restaurants around the world.

choose fresh, crisp pods; store unwashed in a plastic bag under refrigeration, but use quickly. To prepare, wash and break off the stems, pulling away the string along the side (if any).

Stir-fry or boil quickly, for no more than two to three minutes, only until crisp-tender.

Before use, beans must be rehydrated in water.

Soaking beans overnight begins a fermentation process which aids digestion. As the beans absorb water, enzymes inherent in the bean for the purpose of aiding germination are released (germination is the process by which beans sprout and grow into seedlings). These enzymes break down some of the elements in the bean which are indigestible. (Tip: Save a cup of the water from soaking beans in the freezer to "start" the next batch.) There is a common practice in recent times, to bring the beans to a boil for a few minutes before allowing them to soak to speed up rehydration, but this terminates the germination process and prevents natural fermentation which helps make beans digestible!

We recommend against this par-boiling.

In baking, the normal ratio for using baking powder is 1/2 teaspoon to 1 cup of an acidic liquid, but if no such liquid is used, the same formula may be used if balanced by an acidic dry ingredient such as cocoa, buttermilk powder, or cream of tartar (tartaric acid).

Acidic liquid can be of the following: molasses, yogurt, sour cream, sour milk or buttermilk, acidulated water (1 teaspoon vinegar or lemon juice to 1 cup water), kefir or other acidic liquids such as some fruit juices.

If the balancing acidity of ingredients in your recipe is in doubt (for example, if sweet milk is to be substituted for buttermilk), then use baking powder instead of baking soda in the ratio of 2 tablespoons baking powder for every 1/2 teaspoon soda. Or, a combination of the two may be used.

Soda can be sifted with the flour in a recipe, or can be first dissolved in warm water (1 tablespoon water to 1 teaspoon). Add the dissolved solution immediately to pre-mixed ingredients in order to avoid loss of leavening power.

When baking soda is combined with cream of tartar, a single-acting baking powder is created which is capable of leavening quick breads when supplied with moisture and the heat of the oven activates the release of carbon dioxide.

To make a single-acting baking powder at home, combine 1/3 teaspoon baking soda with 1/2 teaspoon cream of tartar as a substitute for 1 teaspoon of baking powder.

The proportion of soda and acids is as follows:

1 level tsp. soda and 2 slightly rounding tsp. cream of tartar for 1 qt. of flour.

1 level tsp. baking-powder for each cup of flour. 1 level tsp. soda to 1 pt. of thick sour milk. 1 level tsp. soda to 1 c. of molasses for batters. % tsp. soda to 1 c. of molasses for stiff doughs.

In any recipe where soda is to be used with cream of tartar you may substitute baking powder, in the proportion of one level teaspoonful of baking powder to each cup of flour or meal.

Where only a small amount of carbonic acid gas is desired, it is easier to use baking powder, as it is more accurately measured than fractions of a spoonful of soda and cream of tartar. Additionally, most modern baking powders are double acting, which means that leavening takes place both immediately when incorporated in a liquid, and secondarily when the oven heat causes activation.

In preparing all kinds of batters and soft doughs, which are made light with soda and an acid, mix the dry ingredients in one bowl; then mix the liquids with the beaten eggs, stir this quickly into the dry mixture; add the butter, melted, and when these are thoroughly mixed, bake or fry immediately.

Early American settlers used potato water instead of wheat flour to create a uniquely flavored bread that became known as San Francisco style sourdough due to its popularity among gold miners during the California Gold Rush in 1849.

Bakers developed a unique taste profile using wild yeast native to Northern California and the bread gained fame nationwide.

To this day, it remains a popular choice among consumers and is still sold in many major grocery stores across the United States.

Shake and roll the jar so that the seeds will adhere to the sides. Place the jar in a warm, dark place (or cover with a towel) and set aside for 12 hours. Rinse the seeds in the morning and the evening, draining thoroughly. The seeds should sprout by the third day. After they have sprouted, rinse gently, being careful not to break off the sprouts.

They can be set in the sun to turn green or used as is. When the sprouts are between 1/2 inch to 1 inch long, they should be used. Discard seeds that do not sprout. Serve in salads or add to stir fries or baked goods. Spouting seeds greatly increases their nutritional value!

It is a popular condiment in many Asian cuisines, but it has become increasingly popular in the United States in recent years.

The name "sriracha" comes from the Thai town of Si Racha, where it was originally created. The sauce quickly became popular in Thailand and was later introduced to the United States by Vietnamese refugees who used it in their cuisine.

Today, Sriracha has become a cultural phenomenon, widely recognized for its bright red color and distinctive spicy and tangy flavor. It is often used as an ingredient in Asian cuisines, particularly in dishes like Pho, but it has also become a staple condiment in many American households.

Sriracha sauce is made from a blend of chili peppers, vinegar, garlic, sugar, and salt. The peppers are typically red jalapeños, but other varieties can be used. The peppers are ground into a paste and then mixed with the other ingredients. The sauce is then fermented for several days, which gives it its characteristic flavor.

Sriracha sauce is a condiment that can be used on a variety of dishes. It is often used on eggs, noodles, and rice dishes. It can also be used as a dipping sauce for vegetables, chicken, or shrimp.

The recent shortage of Sriracha is believed to be due to several factors, including increased demand, production issues, pepper shortages, and quality control measures implemented by the manufacturer.

Despite these challenges, Sriracha remains a beloved and iconic part of both Thai and American culinary cultures.

There are two species of star anise commonly available: Chinese Star Anise (Illicium verum) and Japanese Star Anise (Illicium anisatum) which is extremely toxic. The two cannot be distinguished from each other, especially in dried or processed form. Chinese anise is often adulterated with Japanese anise, which is cheaper. When purchasing star anise, study the labelling (even on bulk foods there are labels which list the herbs' botanical name) and be certain that Illicium verum is used.

The presence of starch in foods may be shown by means of iodine which turns starch solutions a beautiful blue.

Foods containing starch require a long, thorough cooking at a high temperature to make them digestible.

Modified food starch, which is a pre-processed vegetable starch, may be combined directly with hot or cold liquids, and since it is cooked and dehydrated, most often does not require cooking.

The common agents used for thickening are flour, corn starch, arrowroot, rice flour, potato flour, and eggs; gelatin, junket, and sea moss are often used for thickening milk.

Starch thickens more than flour, therefore only half as much starch as flour needs to be used to thicken a measure of liquid.

DESSERT STARCHES

Corn starch. Tapioca. Arrowroot. Potato starch. Modified food starch.

If too thick, add a tablespoon or so more water.

Combine all ingredients in a blender and process until smooth. Refrigerate until use.

Makes 1 1/4 cups.

For desserts it may be slightly thickened with arrowroot, modified food starch or cornstarch, strained, and combine with fruit juice, flavored with spirits or liqueurs, or vanilla beans.