Kasubha, our locally known safflower, is now typically used for infusing into the arroz caldo. Over time, arroz caldo became equivalent to Filipino lugaw colored with kasubha and made with chicken.

According to the National Commission for Culture and the Arts (NCCA), aside from being a comfort food prepared with love, lugaw is one of the Filipino's cultural icons. NCCA further describes the ...

"Sapat ang umuusok sa init na isang mangkok na lúgaw para umampat ng gútom at para pawisan at gisawan ng lagnat ang maysakít." (A steaming bowl of lugaw is enough to stave ... Leeks as well as dried ...