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Ok, what the heck are THESE things and how do I use them?

g
GeneClark Dec 18, 2012 03:02 PM

My GF got these in Mexico recently. I was able to determine that "azafran" is "saffron". It just doesn't look like any saffron I know. A Google search for brown saffron pods gave **nothing**. Even an image search for "El Sazonador" "azafran" turned up *nothing*.

So if these pods are saffron, how is it used and why can't I find any info on it??

 
  1. r
    robt5265 Dec 18, 2012 09:45 PM

    I used to live in Mexico and your replies are fairly accurate. You will get the coloring that real saffron would give, but thats about all. The average Mexican could never justify the purchase of saffron, it would be more than the entire meal. Don't expect any saffron flavor. A small vial of the real thing goes a long way.

    1 Reply
    1. re: robt5265
      paulj Dec 18, 2012 10:23 PM

      Achiote (annato) is even more widely used in Latin America to impart a yellowish color to rice and other dishes. Except in the quantities used in the Yucatan, it imparts little flavor.

    2. pdxgastro Dec 18, 2012 04:26 PM

      So it's pseudo-saffron. A yellow coloring agent, used mostly in rice, to mimic saffron. Ta-da.

      2 Replies
      1. re: pdxgastro
        TeRReT Dec 18, 2012 04:35 PM

        or psychedelic saffron if you eat it straight

        1. re: pdxgastro
          g
          GeneClark Dec 18, 2012 08:20 PM

          Yes, but I'm hoping it also imparts a flavour to the food, like saffron (or turmeric) does. I've yet to try it, so we'll see.

        2. TeRReT Dec 18, 2012 03:17 PM

          Not sure what they are used for but another name is maybe zaffron pellets

          http://latinmerchant.com/productdetai...

          Azafran de bolita will render a fair number of results

          2 Replies
          1. re: TeRReT
            TeRReT Dec 18, 2012 03:19 PM

            It's a bit of an old thread but still might help

            http://chowhound.chow.com/topics/529922

            1. re: TeRReT
              g
              GeneClark Dec 18, 2012 03:43 PM

              Thanks, dude. That gave me a clue at least, which led to this:

              "Ditaxis heterantha Zucc. (azafrán de bolita), a plant of the
              Euphorbiaceae family, grows wild in the semiarid regions of Mexico. Its
              seeds are used by the inhabitants of the regions where it grows to give
              color and to enhance the flavor of food."

              Which translates to "saffron ball". ....But alas, that doesn't mean anything in our language. I have to surmise, there is no english (or other?) equivalent of the Spanish name for this spice, as it only grows in parts of Mexico. "Whole saffron" is just the saffron threads that are commonly known, so that's not what these pods are called.

              I now find there's a thread on this very site from 2008, that discusses this mysterious spice. The OP also didn't get much info on it, even after asking Rick Bayless! Apparently, it may be hallucinogenic if eaten straight...

              Rick Bayless needs to consult Yahoo! Answers. That's where I found some of the only precious little-to-nonexistent internet information on how to use this hard-to-find spice. The respondent says:

              "It is used in rice in Mexico. Add 3 or 4 berries while the rice is cooking. It will also make the rice a brighter color."

              What makes it *most* confusing, is there are completely different products that go under the same name; "azafran". There is an "azafran" that looks just like saffron threads, but it is derived from safflower. And so, I would guess the azafran de bolita is related to safflower (aka Mexican saffron), than traditional saffron.

              Source: http://www.gourmetsleuth.com/Dictionary/A/Azafran-5794.aspx

              Wikipedia knows it as: "Ditaxis heterantha" (They say its related to *neither* saffron nor safflower...).
              http://en.wikipedia.org/wiki/Ditaxis_...

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