Re: Hello and question about saffron

On Sat, 20 Sep 2008 15:09:53 -0700, "Val" <ya-shur@[EMAIL PROTECTED]
>
wrote:

>
>"Steve Calvin" <calvins@[EMAIL PROTECTED]
> wrote in message 
>news:48d558e6$0$4871$607ed4bc@[EMAIL PROTECTED]
>> TC wrote:
>>> Hi there,
>>>
>>> I've been lurking for some time now but have never posted. I've found
>>> lots of valuable information and great ideas here. :-)
>>>
>>> I have a question about saffron. I'm having a hard time finding it in
>>> my neck of the woods and I've read that tumeric can be used as a
>>> substitution. Is there truth to that or will the dish be compromised
>>> as a result of using it as a substitute? I'm making chicken paella.
>>>
>>> Thanks!
>>>
>>> TC
>>
>> Well, it will certainly be different that's for sure. Tumeric will give

>> you similar color, but nothing like saffron in flavor. Saffron's one of

>> those things that there really isn't an equal substitute for. At least
in 
>> my experience.
>>
>> Were are you located that you can't find it?  Even McCormick I believe
has 
>> it now. Not the expensive stuff but it'd work....
>>
>> --
>> Steve
>
>I whole heartedly agree with Steve. The flavor will be very much off
using 
>tumeric. If push comes to shove just leave the saffron out. There is no 
>substitute. Have you asked somebody in the store or did you just stand in

>the spice isle trying to find it? If they really don't carry it in any 
>stores near you try doing a mail order. I think the flavor of saffron is 
>worth every penny...it's not just a color ;)
>
>
>Val 

After explaining what saffron was to the mostly teenage and college
age kids working there I was told in two of the stores that "if it
isn't in the spice aisle then we must not have it."
In the third store I didn't even ask. I just looked for it myself.  

I guess I've learned something today. There is no substitue for
saffron.   ;-)

Thank you to all who answered.