This time on Cook Your Cupboard, things are getting spicy. We take on saffron, which is actually the dried stigma of a saffron flower. “It’s exotic, it’s expensive,” says The New York Times columnist and cookbook author Mark Bittman, but “it should be used.”
Listener Lennet Radke of Marshfield, WI, who submitted an unused jar of saffron from her pantry, got some ideas of how to use it from Bittman. And, as a bonus, he suggested some mouthwatering ways to work cardamon in to various dishes.