SC - saffron substitute was-Adv

[Anne-Marie Rousseau]

re: saffron substitutes

Good lady, in my experience, nothing substitutes for real saffron. In a 
dish such as you describe, you are wanting the flavor as well as the 
color. To use anything else will make a a different dish.

You have been given good advice...saffron deosn't cost as much as you 
think. You use so little that a small vial will probably do your whole 
feast. The best prices I've found on saffron (far better thant he grocery 
store, etc) are from Worldspice here in Seattle. They do mail order...you 
can drop them an email at hill at worldspice.com. Waring...he only sells the 
freshest spices, so if the saffron is not in season yet, he won't have 
any. But you can try him, anyway. He's got all kinds of medieval spices!

If you decide that the thought of saffron is just too much for you, you 
might try the dish with another mix of spices. Pepper, ginger and a bit 
of cinnamon comes to my French mind (poudre forte, anyone?). It will be 
av ery differnt dish, as I said, but since the original recipe didn't 
specify...

Go with the saffron, though, I think it will be lovely!

- --Anne-Marie

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Anne-Marie Rousseau
rousseau at scn.org
Seattle, Washington
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