Why is Saffron so bloody Expensive?

Icegold · 02-08-2008, 06:26 PM

$5 for one teaspoon? Da Hell?

It's not like it adds any distinct flavoring....Just that some recipes call for it.

Who knows of any substitutes for it? Would like to know..

Bonita Applebum · 02-08-2008, 06:53 PM

What do you mean it doesn't add a distinct flavor? Saffron has a very strong flavor and a little usually goes a long way.. at least in the recipes I use it for.. Rather than substitute it completely, I usually mix it with Sazon Goya.. So I get the expected color and avoid using as much saffron..

btw.. Check Whole foods or Cost plus world market.. That's where I usually buy my saffron and I just use like 5 strands per recipe.. So even a teaspoon usually lasts a long time..

Icegold · 02-08-2008, 06:59 PM

Quote:

Originally Posted by Bonita Applebum

What do you mean it doesn't add a distinct flavor? Saffron has a very strong flavor and a little usually goes a long way.. at least in the recipes I use it for.. Rather than substitute it completely, I usually mix it with Sazon Goya.. So I get the expected color and avoid using as much saffron..

btw.. Check Whole foods or Cost plus world market.. That's where I usually buy my saffron and I just use like 5 strands per recipe.. So even a teaspoon usually lasts a long time..

Usually, it adds to the color and scent of the food but not really flavor wise. Maybe it's just me.

So Sazon Goya huh? Can I get that at a regular food store?

Bonita Applebum · 02-08-2008, 07:09 PM

Quote:

Originally Posted by Icegold

Usually, it adds to the color and scent of the food but not really flavor wise. Maybe it's just me.

So Sazon Goya huh? Can I get that at a regular food store?

Any one that has a spanish food aisle

Oh.. and I normally also steep the saffron in hot broth... before use.. this normally brings out the flavor more..

pynkspyce · 02-09-2008, 10:23 AM

Saffron is super cheap here sha.

Icegold · 02-09-2008, 06:22 PM

Quote:

Originally Posted by Bonita Applebum

Any one that has a spanish food aisle

Oh.. and I normally also steep the saffron in hot broth... before use.. this normally brings out the flavor more..

So I went to get the Sazon Goya and there are so many different types, wasn't sure which one to get.

I wound up with one with cilantro and annatto and one without annatto, I don't even know what annatto is...I'm going to google after this post.

Bonita Applebum · 02-12-2008, 12:08 AM

Sorry.. I forgot to specify.. I use the coriander & annatto one.. but, I've never really noticed a difference in the tastes..

btw.. I found a saffron substitute.. It's called safflower.. They say it's the closest substitute, but not as strong.. and it's relatively cheap.. I found it at a filipino grocery store..

Icegold · 02-12-2008, 12:16 AM

I just remember to look up what annatto was..

Annatto, sometimes called Roucou, is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring and also as a flavoring. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly sweet and peppery"[1].

Icegold · 02-12-2008, 12:17 AM

Quote:

Originally Posted by Bonita Applebum

Sorry.. I forgot to specify.. I use the coriander & annatto one.. but, I've never really noticed a difference in the tastes..

btw.. I found a saffron substitute.. It's called safflower.. They say it's the closest substitute, but not as strong.. and it's relatively cheap.. I found it at a filipino grocery store..

Thanks, now atleast I have options.

Misty · 02-12-2008, 01:24 AM

what is saffron? and what kinds of food do u use it in?

02-08-2008, 06:26 PM	#1 (permalink)
Icegold Icy Join Date: Jul 2006 Location: City of Blinding lights Posts: 25,109 Points: 157,563.06 Bank: 60,331,884,396.17 Total Points: 60,332,041,959.23 Donate Rep Power: 21474898	Why is Saffron so bloody Expensive? $5 for one teaspoon? Da Hell? It's not like it adds any distinct flavoring....Just that some recipes call for it. Who knows of any substitutes for it? Would like to know..

02-08-2008, 06:53 PM	#2 (permalink)
Bonita Applebum ESOTERIC Join Date: Jun 2006 Location: faraway from here.. Posts: 4,495 Points: 7,381.20 Bank: 8,174,387.93 Total Points: 8,181,769.13 Donate Rep Power: 4315090	What do you mean it doesn't add a distinct flavor? Saffron has a very strong flavor and a little usually goes a long way.. at least in the recipes I use it for.. Rather than substitute it completely, I usually mix it with Sazon Goya.. So I get the expected color and avoid using as much saffron.. btw.. Check Whole foods or Cost plus world market.. That's where I usually buy my saffron and I just use like 5 strands per recipe.. So even a teaspoon usually lasts a long time.. __________________ It's been a long, long time coming.. But I know now..a change has come ~~ I've seen fire and I've seen rain I've seen sunny days that I thought would never end I've seen lonely times when I could not find a friend But I always thought that I'd see you again

02-09-2008, 10:23 AM	#5 (permalink)
pynkspyce NRPD Join Date: Nov 2003 Location: labe Igi Orombo Posts: 15,491 Points: 412,521.00 Bank: 5,903,977.08 Total Points: 6,316,498.08 Donate Rep Power: 21474884	Saffron is super cheap here sha. __________________ مستقبلي لذلك ساطعة يعمي هو

02-12-2008, 12:08 AM	#7 (permalink)
Bonita Applebum ESOTERIC Join Date: Jun 2006 Location: faraway from here.. Posts: 4,495 Points: 7,381.20 Bank: 8,174,387.93 Total Points: 8,181,769.13 Donate Rep Power: 4315090	Sorry.. I forgot to specify.. I use the coriander & annatto one.. but, I've never really noticed a difference in the tastes.. btw.. I found a saffron substitute.. It's called safflower.. They say it's the closest substitute, but not as strong.. and it's relatively cheap.. I found it at a filipino grocery store.. __________________ It's been a long, long time coming.. But I know now..a change has come ~~ I've seen fire and I've seen rain I've seen sunny days that I thought would never end I've seen lonely times when I could not find a friend But I always thought that I'd see you again

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02-12-2008, 12:16 AM	#8 (permalink)
Icegold Icy Join Date: Jul 2006 Location: City of Blinding lights Posts: 25,109 Points: 157,563.06 Bank: 60,331,884,396.17 Total Points: 60,332,041,959.23 Donate Rep Power: 21474898	I just remember to look up what annatto was.. Annatto, sometimes called Roucou, is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring and also as a flavoring. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly sweet and peppery"[1].

02-12-2008, 01:24 AM	#10 (permalink)
Misty PH Lady Join Date: Oct 2005 Location: NR Posts: 41,837 Points: 99,570.00 Bank: 82,032,941,144.26 Total Points: 82,033,040,714.26 Donate Rep Power: 21474933	what is saffron? and what kinds of food do u use it in?

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