Home Cooking


Empty saffron jars and preserved lemons


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Empty saffron jars and preserved lemons

maestra | Jan 15, 2007 11:24 PM

I emptied another little glass Penzey's jar of saffron today, and I'm determined not to just throw it in the recycling this time. A strong aroma saffron remains inside, and I would like to fill the jar with something to impart the flavor. I was thinking sugar, which I could later use in a lassi. Another other ideas?

Also, I want to make some preserved lemons. There are recipes galore from the web and magazines, but I would like some of your input. I've never used them before, so truthfully I wouldn't know good from bad.

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