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Saffron??

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Saffron??

offtoanywhere | Apr 21, 2008 09:04 PM

I am planning to make paella for a large group. Everyone is contributing something to the dish so it isn't going to cost me a whole lot of money. I have made it before but used tumeric to obtain the yellow color but was debating on buying the saffron for a more "authentic" flavor. Is saffron worth the price? Where should I look to buy it? Powdered or threads? Steep, toast, or add it to the dish? Any information would be greatly appreciated. Thanks!!

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