SC - Dessert Recipes

[Mark Harris]

On 4 Aug 1997 12:40:00 -0700 "Marisa Herzog"
<marisa_herzog at macmail.ucsc.edu> writes:
>                      saffron substitute  was:Advice               

>2) my herb books say that calendula or marigold is a substitute, 
>though I think this may just duplicate the nice color, I don't know if
the 
>flavors are comparable?
>-brid 

Right...the substitutes only give a nice color -  turmeric is often used
for the same reason - but only real saffron adds the same flavoring.

Carla
tuckers323 at juno.com
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