So we spent some of last week hunting around the Antibes marche provencal for various saffron (and honey) themed ingredients. The market did not disappoint.
honey at the marche provencal
We tried a bit of the local honey made from Provence flowers (unsurprisingly, has a bit of a lavender taste to it).
If you are interested in honey harvesting techniques and benefits, there was a great article in the NY Times this week about the White House beehive (part of the White House cooking theme they seem to have going there this week/month).
We also looked at different saffron(s) – in threads and in the more common powder form; mostly it seemed to have come from Morocco.
spice 'rack'
As part of a project for a food writing course that I’m taking, I am going to research the origins and value of saffron in various cultures in more detail – so, you’ll know more as soon as I do! I am also going to interview my friend Meena, who has much more firsthand knowledge of saffron than I do.
So stay tuned for more.
-K
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