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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