SC - Question ----low budget-saffron use

[Cindy Renfrow]

<snip>
>
>There have been arguments put forth that saffron was used  primarily as a
>coloring agent in period recipes.  Be that as it may, the fact is that the use
>of saffron imparts a distinctive flavor that cannot be duplicated with
>substitutes.  To assume that period cooks did not take this into account when
>preparing dishes is a grave error, IMO.
>
>Ras

But, then again, they did adulterate their saffron with safflower, which
has color but no flavor...

Cindy/Sincgiefu
(Who has a mayonnaise jar full of safflower, & also does not like the
flavor of saffron...)


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