GB
Chief Eating Officer
I have never cooked with saffron, but have always been curious to try. I find it so interesting that such a little amount goes such a long way. I have never bought it because I do not often come across a recipe that I would want to try that calls for saffron so I don't want to shell out the money on something so expensive to just have it sit in my cupboard and get old.
My question is, does it really impart that much of a flavor (even when such a small amount is usually called for) or is it more for the color. I have to believe it does give a flavor. Let me know your experiences. Thanks.
My question is, does it really impart that much of a flavor (even when such a small amount is usually called for) or is it more for the color. I have to believe it does give a flavor. Let me know your experiences. Thanks.