Kasubha or Safflower
09 Sep, 2016
Almost always referred to as “local saffron”, kasubha is almost certainly NEITHER.
Recent Posts:
- A Trip to Cross-Off the “Bucket List”…
- Fish Skins with Salted Egg, Butter and Curry Leaves a la Marketman
- Marketman in Kyoto, Naoshima and Osaka…
- Santol Jam a la Marketman
- ‘Nduja Carbonara
- ‘Nduja
- French Food in a Walk Up HK Food Court…
- Candied Cabaluyan Lemon Peel
- Cicoria alla Romana – Roman-Style Sauteed Chicory/Dandelion Leaves
- “Sticky Rice & Mango” a la Marketman
Popular Posts:
- A Christmas Story… You May Want To Read This One.
- Post Archives
- Divisoria – Pre-Christmas Lunacy!
- Market!Market! Fort Bonifacio, Taguig
- Where Can I Find/Buy ……. ???
- Baking Ingredients 101
- Topics
- Inasal na Manok / Bacolod Style Grilled Chicken a la Marketman
- Cream Dory with Butter and Lemon Sauce
- Where Can I Find/Buy ??? (2nd Edition)…
Random Posts:
- Black Truffle Honey & Cheese…
- Tapas!!!
- Lechon Condoms Next… ?!? :)
- Scallion Sauce for Noodles a la David Chang (Momofuku)
- Roasted Chinese-Style Duck at Home…
- Home-grown Apple Mangoes
- Blueberry & Filbert Biscotti
- Ginataan / Tropical Fruit and Root Crops Stewed in Coconut Cream
- A Dirty Little Airline Ticketing Secret…
- How Convenient…
