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.
Thanks, dude. That gave me a clue at least, which led to this:
"Ditaxis heterantha Zucc. (azafrán de bolita), a plant of the
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.
Wikipedia knows it as: "Ditaxis heterantha" (They say its related to *neither* saffron nor safflower...).
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??