I know this may seem a bit weird but does anyone here make paella? Whenever I read the recipes they always say that the saffron is what gives the dish its yellow colour.

 

But How? they're little tiny strands how on earth does it colour a whole pan full?

 

Any help would be greaty appreciated.

 

Al

Saffron contains more than 150 volatile and aroma-yielding compounds. It also has many nonvolatile active components,[17] many of which are carotenoids, including zeaxanthin, lycopene, and various α- and β-carotenes. However, saffron's golden yellow-orange colour is primarily the result of α-crocin. This crocin is trans-crocetin di-(β-D-gentiobiosyl) ester (systematic (IUPAC) name: 8,8-diapo-8,8-carotenoic acid). This means that the crocin underlying saffron's aroma is a digentiobiose ester of the carotenoid crocetin.[17] Crocins themselves are a series of hydrophilic carotenoids that are either monoglycosyl or diglycosyl polyene esters of crocetin.[17] Meanwhile, crocetin is a conjugated polyene dicarboxylic acid that is hydrophobic, and thus oil-soluble. When crocetin is esterified with two water-soluble gentiobioses (which are sugars), a product results that is itself water-soluble. The resultant α-crocin is a carotenoid pigment that may comprise more than 10% of dry saffron's mass. The two esterified gentiobioses make α-crocin ideal for colouring water-based (non-fatty) foods such as rice dishes.[4]

 

 

YEAH exactly what I thought....... huh!?!?!

bloody hellfire hunni you know as much trivial crap as me

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I think i am in love........

bloody hellfire hunni you know as much trivial crap as me

 

I think i am in love........

 

wikipedia is awesome! :mac1:

 

but i know as much as i need to for a girl! :D (no funny comments or you'll get a slap) :D

you'd hurt your hand...lol

They use food colouring fella, to use enough saffron to get it that colour would ruin the dish.

So cant you get it as a ready meal?

 

I am sure Tesco's or Asda would sell it.

 

You cant get quicker than a boil in the bag dinner.............. :rofl:

They use food colouring fella, to use enough saffron to get it that colour would ruin the dish.

 

yeah I read a delia recipe where she found out they use colouring.

Saffron contains more than 150 volatile and aroma-yielding compounds. It also has many nonvolatile active components,[17] many of which are carotenoids, including zeaxanthin, lycopene, and various α- and β-carotenes. However, saffron's golden yellow-orange colour is primarily the result of α-crocin. This crocin is trans-crocetin di-(β-D-gentiobiosyl) ester (systematic (IUPAC) name: 8,8-diapo-8,8-carotenoic acid). This means that the crocin underlying saffron's aroma is a digentiobiose ester of the carotenoid crocetin.[17] Crocins themselves are a series of hydrophilic carotenoids that are either monoglycosyl or diglycosyl polyene esters of crocetin.[17] Meanwhile, crocetin is a conjugated polyene dicarboxylic acid that is hydrophobic, and thus oil-soluble. When crocetin is esterified with two water-soluble gentiobioses (which are sugars), a product results that is itself water-soluble. The resultant α-crocin is a carotenoid pigment that may comprise more than 10% of dry saffron's mass. The two esterified gentiobioses make α-crocin ideal for colouring water-based (non-fatty) foods such as rice dishes.[4]

YEAH exactly what I thought....... huh!?!?!

 

Ok I get it now cheers! I think I put it in at the wrong time then as some of it didn't dissolve.

 

Wikipedia is amazing though isn't it. This may sound sad but I've been on wikipedia for hours on end just following link to link.

So cant you get it as a ready meal?

 

I am sure Tesco's or Asda would sell it.

 

You cant get quicker than a boil in the bag dinner.............. :rofl:

 

I've tried the ready meal ones but I prefer making it meself. Cheaper and nicer (to me).

Turmeric ??

 

 

 

Alan.............

Turmeric ??

 

 

 

Alan.............

 

Maybe Indian tho ?

 

 

Alan.......

Turmeric ??

 

 

 

Alan.............

 

Yep, a good substitute for saffron - Ainsley Harriot's cook book suggests it for paella ;)

 

Richard :D

Saffron comes from the little yellow Crocus flowers and was highly sort after and extremely expensive. ;)

Saffron comes from the little yellow Crocus flowers and was highly sort after and extremely expensive. ;)

 

Still is, is it not?

 

Wasn't it worth more per kg than gold recently?

 

Richard :smw:

I've tried the ready meal ones but I prefer making it meself. Cheaper and nicer (to me).

 

I know exactly what you mean. But its only good if you know what you are doing. Good luck. :hyper:

Still is, is it not?

 

Wasn't it worth more per kg than gold recently?

 

Richard :smw:

 

yeah its well expensive!