Quote:
Originally Posted by Sidd Finch
Saffron is "strong" in the sense that a very small amount goes a long way. I use it in, among other things, the rice-based stuffing I make every Thanksgiving. A pinch is plenty for a fairly huge amount of stuffing.
Rose water can be good, but should be used extremely sparingly or whatever you make will taste like a cheap stripper.
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Sometimes, too much of a good thing can be wonderful.
Saffron is like two different spices when a small amount is used and when a large amount is used. Yes, when you lay a strip of saffron-infused rice on top of the bed of white rice and arrange your dish around it, subtlety is called for. But if you're going to do a saffron rub on your chicken skewers before throwing them on the barbeque, there is no such thing as too much saffron.
I have had saffron both fresh and dried, and don't think the difference is huge. If anything, fresh is more subtle, less concentrated.
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