Food Journey March 14, 2024

Color: Rose Madder | Country: Iran

Considered one of the best quality natural pigments, it was highly sought after and was brought to Europe by the crusaders. By the 13th century it was being cultivated across Europe, notably in the Netherlands, where the sandy soil provided a favorable environment for the plant. 

The hue is made by steaming madder roots in pits, then they are dried and crushed in pounding mills. The original production methods were costly and in 1804, renowned colourist George Field, after extensive study of the madder plant, discovered a more efficient process of extracting the dye and making a stronger, more vibrant pigment.  His process for rose madder and other hues were  acquired by the then newly formed Windsor Newton upon his death in 1854. 

Fun fact! Both the dye and pigment forms of madder fluoresce orange-pink under UV light.

Menu

Persian Herb Frittata 

Radish, Cucumber, Onion Salad with Mint-Orange Blossom Dressing 

Chargrilled Eggplant with Saffron Yogurt, Parsley, and Pickled Chilies 

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Chicken, Walnut, and Pomegranate Stew

Basmati 

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Pistachio, Honey and Orange Blossom Ice Cream with Shortbread