Re: Hello and question about saffron

"TC" <TC@[EMAIL PROTECTED]
> wrote in message 
news:1ekad45ej9s3sqq68nq906e15i0in3qkra@[EMAIL PROTECTED]
> 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


There is absolutely NO substitute for Saffron....But there is a wide range

of qualities available in powder form and mainly in 'Threads' of dry 
Saffron......There is some so called Saffron available on the market that
is 
cheap and is NOT Saffron, but another thread that comes from another
plant, 
and only has the colour of Saffron...I can't remember the name at 
present...And I am not talking of Turmeric....Turmeric has the colour but
a 
taste that is completely it's own, and nothing like Saffron....

Saffron is the worlds most expensive spice available...It is many
thousands 
of $$$ a pound..and is generally only sold in minute quantities like a
small 
pinch of threads.....There are a number of countries where it is grown and

hand processed...I believe that the Indian one is the finest of them all
in 
quality...

Bigbazza (Barry)