Steve Kroll
Wine Guy
I love saffron. Paella wouldn't be the same without it.
I would also question the quality of the saffron. Good quality saffron adds kind of a warm, earthy flavor to foods. It's one of those things that's hard to describe, because there really isn't anything that tastes quite like it (and other than adding a yellow color to foods, turmeric is not similar at all).
But I've never had saffron that tastes like plastic.
I would also question the quality of the saffron. Good quality saffron adds kind of a warm, earthy flavor to foods. It's one of those things that's hard to describe, because there really isn't anything that tastes quite like it (and other than adding a yellow color to foods, turmeric is not similar at all).
But I've never had saffron that tastes like plastic.
Last edited: