Is It Just Me, or Does Saffron Taste Terrible?
I have had it three times now where I was aware of it:
1) Once in paella (ruined the paella)
2) Recently in a semifreddo (ruined my dessert)
3) More recently in a pasta sauce with tomatoes and cream (didn't quite ruin dinner, but didn't help it)
Times 1 and 3 I cooked it myself. Time 2 was at a Rather Nice Italian Restaurant, so I assume they knew what they were doing, but good heavens -- the stuff tastes like gasoline in a monkey's butt to me. Not that I would know what that tastes like.
You might ask yourself why I keep cooking with it, but having seen so many recipes that call for (and adore) the stuff, I assumed on times #1 and 2 that I or the pastry chef had done something wrong. But after meal #3, I have come to the conclusion that it may not be me.
And yet, I cannot help but feel that in my years of eating abroad and at home I must have had saffron and not noticed it. I had bouillabaisse for the first time in December and loved it. The paella I ate in Barcelona was fantastic. But I do not know if these things really had saffron in them. Perhaps the chefs omitted them, just as I would if I were making them in my own kitchen today.
So what's the deal? Why do people like gasoline/latex paint flavor in their food? Is it just bad saffron that I (and the upscale restaurant) have/had? Is it a money thing -- people using the spice because they know it's expensive? Enlighten me. Thanks!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
23 Comments:
It's just you!!!
Just kidding. I think saffron is fantastic, and I think recipes that tell you you're fine if you use paprika or tumeric are crazy and totally a bum steer. When I've made paella without saffron, I just thought it was missing something. That said, it seems pretty clear that you hate the stuff. That's cool - they're your taste buds. So, save your money and/or send your saffron to me!
jlbrach at 7:00PM on 02/09/09
It IS just you! You have not had proper saffron - it does not have a gasoline/latex paint flavour.
bareneed at 7:05PM on 02/09/09
No, wait. It's not you. It's one of those flavor that (like cilantro) some people take a while to get used to and others, well, they never do. It happened to me with both saffron and cilantro. I love just about any kind of fish soup. But in France, it often contains saffron. I found the fish soups so good, for the most part, that I actually ate some that had a little saffron and I put up with it because of overall tastiness. After a while, I realized I liked it as part of the dish. And gradually it just came into my normal taste-bud repertoire. Same thing with cilantro, although it was longer ago. And coconut, too, come to think of it.
Jeffrey Steingarten says you have to eat something you don't like at least five times before you begin to tolerate it. That may be right. But lots of us who once were deeply picky eaters are now able to enjoy a wider range of yummies. Hope it happens to you eventually.
lemons at 7:15PM on 02/09/09
it's also possible that you had too much saffron in the dish. a hint of it is warm and exotic, a lot of it is medicinal and strong.
or it could be that you just don't like it. i despise rosemary, but i like most other herbs.
cybercita at 7:19PM on 02/09/09
I agree with @cybercita- you might not like saffron. It's okay- no one needs to eat saffron and it is not in most dishes so you won't miss out on delicious food. I hate tarragon but like all other herbs, no matter how many times I try it!
deefine at 8:07PM on 02/09/09
You wrote, "...having seen so many recipes that call for (and adore) the stuff, I assumed on times #1 and 2 that I or the pastry chef had done something wrong. But after meal #3, I have come to the conclusion that it may not be me."
The logic here kind of baffles me. The first part of that shows that a great many people love the stuff (and are willing to pay a fair amount to get it). It's completely reasonable not to like something, and it's not _just_ you (I'm sure there are other people who don't like it) but in the specific, yeah, it's you.
ccbweb at 9:29PM on 02/09/09
different strokes for different folks!
i know what you mean, but i find it to be an exotic flavor that enhances certain dishes.....
you can leave it out of your recipes and move on!
pooch at 10:15PM on 02/09/09
It is not you. Saffron is a flavor it took me years to appreciate. I can't say I look forward to it, but, I enjoy it when it is in the background in a dish.
Have to also say, I can't stand the mouthfeel of foie gras. I've made it, and had it in numerous restaurants and events, just can't get it past my lips.
I think it's due to the fat feel on the lips. UUUGH. Sorry. Tarrogon is also
an issue for me.
donnie at 12:00AM on 02/10/09
I really don't like the flavor of saffron. Tastes like metal to me. When I went to Madrid the family I was staying with made me paella on the first night I was there...sadly, I was completely underwhelmed. I felt horrible, because they were so excited for me to try it!
Junie at 9:44AM on 02/10/09
I've cooked with it a few times and found the flavor overwhelming...not sure if I used too much of it or maybe did not have the freshest saffron?
orchidgirl at 10:36AM on 02/10/09
Not a big fan of it either and I don't think that you have to like every spice and herb out there.
LizSherman at 11:10AM on 02/10/09
I suspect that most of the perceived pleasing "flavor" is really aroma. A saffron sauce envelops the food with a distinct aroma. If your sense of smell isn't keen, you might not appreciate saffron. Frankly, I would imagine that if I were to pinch my nose and munch some saffron threads by themselves, it would taste as awful as some people here describe.
Lorenzo at 6:35PM on 02/10/09
ya i agree its you, becaus i too hate the taste/flavour of saffron, where as in my culture people use it in most desserts but I just cant stand even after trying all my life , to the extent that I avoid tradtional dishes much to the amusement of all the folks espt as it is s exotic and so terribly costly
hemak at 12:55PM on 05/20/09
I don't care for it. I find it kind of dusty-tasting, and don't like how it seems to overpower everything in a dish. It's a lovely color, but I don't want my fish to be nearly indistinguishable from my veg. I liken it to pouring maple syrup over your whole meal. You know there are different things on your plate, but they all sort of taste the same.
Kerosena at 1:26PM on 05/20/09
I despise the taste of saffron. I've had real saffron, too - I tried it in multiple dishes when I was in Madrid. It tastes like metal to me.
Junie at 1:55PM on 05/20/09
I like saffron, when used properly. I like cilantro, again, when use properly. I even like cayenne when used with caution, but I HATE super hot chilis or any dish wherein the chilis overwhelm everything else.
These kinds of things really are a matter of taste and anything can be overdone, like ginger and garlic.
Grumpy Old Man at 2:25PM on 05/20/09
It is probably not "just" you...
derosa at 2:41PM on 05/20/09
Saffron is a very strong ingredient and only a few strands are required to flavor most dishes. It has an odd flavor (much like cilantro), and is not for everyone. Although, since two of the times you disliked it, you made the dish yourself, perhaps it is the quality of the saffron you are using? I have purchased lousy saffron in the past, and have even had bad cinnamon before that ruined my oatmeal, too. I suppose if it were my first time, I would be under the impression that cinnamon tasted like dull, metallic soap.
Saffron, like Rosemary, is pungent. It has strong medicinal qualities and is known to enhance strength and bring a feeling of joy and exuberance. Thus, it is a fine aphrodisiac, among other things. But, if overused, it can have a negative effect and can overpower. Subtlety is the key when using saffron. Just like too much oregano can make a dish taste like Listerine, too much saffron is not pleasant.
However, stating that saffron ruined your Paella is a non sequitur, since saffron is the key ingredient in Paella. Just saying...
All that said, you just may not like the stuff. And, that's okay. :)
Cheers,
~ Paula
Paula Maack at 2:54PM on 05/20/09
@deefine and donnie - disliking tarragon must be a fairly common thing. I, too, have a lack of fondness for tarragon. I don't actually hate it, but it is my least favorite herb.
I mean, it's fine occasionally, but I don't, personally, choose to cook with it.
Cheers,
~ Paula
Paula Maack at 3:00PM on 05/20/09
"like gasoline in a monkey's butt..."
LOL! That is my new favorite descriptor of something I don't like. Thank you!
Personally, I've never used saffron because I think the stuff is just way too damn expensive.
buffy at 12:23AM on 05/21/09
It's not just you - I hate it. I think it tastes like Bactine.
BillyDinPVD at 9:30PM on 09/02/09
A little saffron goes a very long way......
I also really dislike tarragon. I think it's because it is often overused in dishes. Too much totally overwhelms most dishes and it is a very strong distinctive taste. Needless to say, I also heartily dislike licorace.
duncan1205 at 9:46PM on 09/02/09
I think saffron tastes horrible, adding an air of staleness and old cupboard to everything. Tarragon makes me feel queasy. I love cilantro and just about everything else you can eat.
wombat at 7:53PM on 11/24/09