One of my favorite things to cook in my Crock Pot is when I’m not cooking, and I’m just using the microwave, I’ll put saffron in a crock pot along with a handful of garlic and saffron threads. When I get home, I will heat some water and begin to stir this mixture. It will eventually start to steam and once done, I’ll add in the saffron threads. I serve it over rice, and occasionally I’ll add a bit more saffron to it, but mostly she’s just mad about me.

Saffron is a purple variety of saffron: which has its roots in the Mediterranean. It is used in Roman cuisines as well as Middle Eastern ones, and is sometimes called garam masala. In my recipe for Moroccan Chicken, I had saffron in it, but I didn’t use the yellow variety, which would be very strong. The recipe called for a-saffron-tahini, which is like garam masala, but has less of an offensive taste to it. I’m not sure why; it may have something to do with the fact that it’s just a lot stronger tasting than saffron.

When I was younger: I used to get really mad about a-saffron, but now that I’m married, she doesn’t seem to get as mad about it. It may have something to do with how strong it is, or it may have something to do with the fact that saffron tends to keep longer, and smells much better, than garlic. Either way, she’s not crazy about it any more.

In my mother’s family: saffron was an important part of their cuisine, and they call me (quite rightly) Mummy, because of my love of that sweet, delicate little spice. When I was young my mother used to carry a jar of this magical spice in her purse wherever she went. It must have been quite a commodity, because she was always buying more for those in her family, friends, and even for herself. Today, that jar of a-saffron is long gone, along with some of the other exotic ingredients that were part of my Mummy’s culinary delights.

My mother never baked with saffron: but rather used it as a spice to top dishes. We would serve it on various high-end appetizer plates. It was a staple in our Christmas food, and you could always tell that people were glad to receive a gift basket of it when they came to visit. My friends have learned just how much they enjoy it as well. They call it “Saffron thyme” which is quite a lot like saffron but with the added spice of the herb and its fresh, mellow yellow color.

Saffron thyme is a lovely thing indeed: Saffron can be found in the flesh in the form of powder, but it’s most popular as a dried flower, which is then made into a lovely decoration for tablecloths and napkins. If you’re looking for something new and a little different for your next party or gathering, you should certainly consider making a few sprigs of “Saffron thyme” and giving them away as gifts. They will surely be appreciated by all who come. And don’t worry about making a mess – your guests won’t be able to tell you have made a mess when they see it on the tablecloth!

Just think about the delicious flavor of the little golden flowers when the tables are decorated with a reddish, golden centerpiece, accompanied by red wine, cheese, and fruit.