Saffron...a culinary con?

Saffron…a culinary con?

Have you ever used saffron in a culinary creation?

Was it really essential to the recipe?

Did it cost an outrageous amount of money for a tiny little smidge of yellowy/orange? (try $6 for o.5g… OUCH)

Would the recipe have been the same without the saffron? Could I substitute with something else (turmeric?)

All this raced through my mind as a I pondered making this recipe

What do you think? Is saffron an enormous culinary con?

Enjoy xx

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