web analytics
Saffron - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less


  • Filter
  • Time
  • Show
Clear All
new posts

  • Saffron

    There are a couple of very good recipes for Risotto in the FB Wood-Fired Cooking e-Book, which rely on saffron for color and flavor, so I thought I would post a little background and see what everyone is using at home. I took a few photos of what we have (Spanish), along with a good powdered version.

    Saffron is the stigma (little stems) inside a specific type of crocus. I think it is indiginous to the middle east (Iran?), and it has been part of Mediderranean food for centuries. It's a major part of Paella, and saffron Risotto is a classic Italian dish. The crocus naturalized in San Gimignano in the middle ages, and the city now has a saffron festival every year -- and local gardens have the crocus. Our first rental house had a nice garden and the wonderful lady who looked after it plucked and dried her own saffron.

    You only get 3 stigma per flower, and you have to gently pull them out. No wonder it's the world's most expensive spice. Luckily, a little goes a long way.

    I've tasted saffron from Spain, Italy, India and Iran. There are great saffron displays in the great bazaar in Istanbul, where they have a wide range of types. The Iranian saffron costs more, and the merchants all said it was the best, but it was a little too dusty for me, and I still like Spanish. One cool thing was that a friend and I bought enough stuff from the spice market that he gave us a sample of Iranian caviar that was incredible.

    Here in the land of risotto, all of the supermarkets carry a brand of powdered saffron. It's pure saffron, but my guess is that it is the small broken pieces, so it probably isn't perfect. It's like the tea they hide in an English tea bag compared with the perfect tea you can buy loose. Still, it is different from the Spanish "paella spice" mix that is mostly Tumeric.

    You can find good Spanish saffron at Trade Joe's in CA.

    Where does everyone find it? Is to expensive? Still, it's really worth it. A risotto with carnaroli rice, good saffron and real parmesan (and a couple of Tbs of Danish butter) is truly great.

    Attached Files
    Last edited by james; 05-23-2007, 01:49 PM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Saffron

    I have purchased my saffron from Penzeys.com. Here is their selection.
    Spices at Penzeys Spices Saffron they have 2 Spanish varieties and one from India. I use the Indian one and it is lovely. It would be interesting to sometime do a taste test with the different saffrons.
    Renaissance Man
    Wholly Man


    • #3
      Re: Saffron

      I have purchased saffron online from
      Welcome to Vanilla Saffron Imports

      I purchased the powdered mainly because you can add it directly to what you are cooking. For threads you are supposed to dissolve them first in broth or hot water.

      I have also purchased Vanilla and Mushrooms from this same site. Very very satisfied.

      Here is a page from their site that I like Vanilla, Saffron, Imports | Saffron: The Consumer Guide to Purchasing Saffron

      My Oven Thread:


      • #4
        Re: Saffron

        Nice find Drew,

        I wonder how much the pile of Saffron in their photo weighed. A lifetime supply? We make risotto a couple of times a week, and I can't quite picture getting through that.

        If you mix both powder and 5-10 threads in stock and let it rest while you are cooking, you get a nice mix of color and flavor. And you can still see the threads in the dish.

        Pizza Ovens
        Outdoor Fireplaces


        • #5
          Re: Saffron

          I recently bought something marked 'saffron' in my local Aisian market. I believe it was imported from China. I can't remember how much I paid, but it was something like $1.50 for 4 oz. I know it is not the real thing but not sure what it is. It gives good color but not a true saffron taste. I seem to recall, but can't remember where I heard/read this, that marigold stigmas are sometimes used in Chinese and Philipino cooking as a saffron substitute.


          • #6
            Re: Saffron

            And for those of us who are incredibly cheap - and like crocus - there's grow your own: http://www.whiteflowerfarm.com/image...crocus2002.pdf

            Detailed information on Saffron Crocus Crocus sativus
            "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

            "Success isn't permanent and failure isn't fatal." -Mike Ditka


            • #7
              Re: Saffron

              Cheap? did some one say cheap?
              Thats how I did it. I started out with a few bulbs from an on line seed company I think it was Gurneys.com but they are all over the net. The plants are almost no effort and even if every bulb doesn't produce a flower each year (sometimes you will just get the stems) in a few years you will have enough to keep you going indefinitely.

              James- add it to the to-do list of for the new house, heck out here we can even grow them in a pot.

              I will second the Trader Joe's. They have a lot of really nice stuff there. Every year I send my mom (in PA) a couple of packages of the fresh baby artichokes. Mmm lightly battered and fried up yummy, they would go good with the saffron risotto.