Search results
Results from the WOW.Com Content Network
Aioli, allioli, or aïoli (/ aɪ ˈ oʊ l i / or / eɪ ˈ oʊ l i /; Provençal Occitan: alhòli or aiòli; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, [70] Indian, European, and Arab cuisines. Confectioneries and ...
Saffron's usual substitutes in food—turmeric and safflower, among others—yield a garishly bright yellow that could hardly be confused with that of saffron. Saffron's main colourant is the carotenoid crocin; it has been discovered in the less tediously harvested—and hence less costly—gardenia fruit. Research in China is ongoing. [17]
Saffron, a spice derived from the dried stigmas of the saffron crocus (Crocus sativus), has through history remained among the world's most costly substances. With its bitter taste, hay-like fragrance, and slight metallic notes, the apocarotenoid -rich saffron has been used as a seasoning, fragrance, dye , and medicine .
Pages in category "Saffron" The following 18 pages are in this category, out of 18 total. This list may not reflect recent changes. ...
The menu also includes homemade French fries to be dipped in saffron aioli, salad with lemon-mint dressing, and hot toasted pita brushed with olive oil and a mixture of sesame, salt, and the herb za'atar (grown on a mountain near Jerusalem). [2] [4] [6]
Aioli – West Mediterranean sauce of garlic and oil; ... – Made with wine, egg yolks, butter, sugar, cinnamon and saffron. Portugal
Rouille sauce. Rouille (French pronunciation: ⓘ; Provençal: rolha, lit. 'rust') is a sauce that consists of egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper. [1]