Sjoerd, Do you use saffron for the color or does it add flavor also? Just wondering if you could use turmeric in its place for the color as it doesn't add flavor.
CAROLYN--For me it is primarily about the flavour. Tumeric is very widely used in the place of Saffron because it's cost is only a fraction of that of Saffron.
How much do you use to get flavor... I used it once and was a bit disappointed in it... maybe I didn't use enough?
Gosh Carolyn....that's difficult to say. It depends on what you are using it in and how much there is. When I pop it in, I just do it with pinches until it seems enough. It isn't very scientific...but that's the way I cook. If you could not taste any of the Saffron that you put in either it wasn't real saffron or you did not use enough I am reckoning. It is not uncommon for places to rip you off with saffron, sadly. At least when I grew my own, I was sure of what I had.
I am sure I could have used a lot more but the stuff is soooo expensive. Way beyond its worth to me. maybe some day I will find the corms and raise me some.
tip away.. I am all ears. not really... I do have every other body part I came with. just two ears...
My saffron is now just dying off, so soon I am going to repick it. and spread them out. I started with 15 bulbs several years ago and they are ripe for a new place. They have really multiplied, so I am very happy.
