Saffron

D

Damaged Goods

Member
Location
Maryland
The cooking show gurus rave about this spice.

From Wikipedia:
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. (snip)

(...)

In February 2013, a retail bottle containing 0.06 ounces (1.7 g) could be purchased for $16.26 or the equivalent of $4,336 per pound (snip)

(...)
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Quite steep for horse feed.

For those who've indulged, is it worth it?
 

I used it in the past but even though I thought it was expensive back then (in the 80's), I bought it for a certain recipe. Now I would never be able to afford it. I would try using turmeric for a substitute and see how that works. Is it worth it? Depends on the cook.
 
Damaged Goods said:
The cooking show gurus rave about this spice.

From Wikipedia:
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. (snip)

(...)

In February 2013, a retail bottle containing 0.06 ounces (1.7 g) could be purchased for $16.26 or the equivalent of $4,336 per pound (snip)

(...)
___________________

Quite steep for horse feed.

For those who've indulged, is it worth it?
Click to expand...
I brought home about 1/2 lb. of it from Morocco and it cost less than $1.00. The Souk had more spices than I know existed over there. I bought loads of them.
 
Damaged Goods said:
The cooking show gurus rave about this spice.

From Wikipedia:
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. (snip)

(...)

In February 2013, a retail bottle containing 0.06 ounces (1.7 g) could be purchased for $16.26 or the equivalent of $4,336 per pound (snip)

(...)
___________________

Quite steep for horse feed.

For those who've indulged, is it worth it?
Click to expand...
It's something I've always wanted to try but I don't even recall seeing it anywhere here. Of course I never looked for it.
Substitutes for saffron
 
It's not worth it to me.

I would go with annatto the poor man's saffron or a packet of GOYA Sazon.


1594569785812.jpeg
sazon-with-corinador.png
 
I can't describe the taste. I don't know the aroma of hay, so I can't speak to that.

https://www.aragongourmet.com/en/blog/14_how-much-worth-1kg-of-saffron.html

Saffron does turn rice yellow, but it's the flavor of the saffron that's most important. Nothing else I've eaten tastes like it. Use too much, and it has a medicinal taste.

I haven't fooled around with it since the 80's. I once enjoyed Cioppino made with saffron in a San Francisco restaurant, way back when.

It does make Paella taste great, but I can enjoy it without saffron.

The labor intensive collection, toasting and packing of these tiny, threadlike stigma and styles drive the price.
 
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