sca-cooks - subtleties

[Susan A Allen]

On Thu, 10 Apr 1997 10:30:41 -0500 JANINE BRANNON
<janineb at smtpgw.mis.ssh.edu> writes:
>
>
>>>> "Mark Harris" <mark_harris at quickmail.sps.mot.com> 04/09/97
>10:47pm >>>
>
>
>
>Apparently there are different saffrons available today. This came
>up on the Rialto recently when someone gave a recipe that used 7
>tablespoons of saffron. Since I only knew of the Spanish saffron
>this seemed like a small fortune to me. Although we never got an
>answer from the original poster, some thought they must have been
>speaking of substitute safron. For instance:
>-----
>Yes, there is an "artificial", or rather a "substitute" saffron -
>the safflower, Carthamus tinctorius, was used in period as an 
>adulterant
>for Crocus sativus.  It gives the same color, but no flavor, & is
>available for about $2.00 per ounce.  It is also called Mexican 

>
>How about tumeric?  It would give the color you need - but flavor?
>Is tumeric period?
>
Saffron flowers are used (in mexican cooking) to give the saffron color,
tumeric is more greenish and very bitter if too much is used.

Susan