SC - Saffron

[Butterfield, Margaret]

I have read about "imitation" saffron.  It is usually the staymin *sic* of
the flower and usually comes ground for chopped up.  It still gives the
coloration and a very mild bit of taste and is priced the same as real.  For
surety, buy the whole.

> -----Original Message-----
> From:	Vicki Strassburg [SMTP:taltos at primenet.com]
> Sent:	Thursday, April 22, 1999 6:48 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - Saffron
> 
> 
> > >>I found a web page that sells saffron for $47 an ounce.  Is that a
> good
> > price?  I get mine in much smaller packaging (metric even) and I'm not
> 
> > Looking at my new Penzeys Spices catalog, I find 
> > Kashmir Mogra Cream (100% red saffron, India) Per 1/4 oz. $44.95.
> > Superior Quality Spanish Saffron (90% re saffron threads, 10% yellow
> > saffron styles) Per 1/4 oz. $33.95
> 
> The Pepperer's Guild lists it for $$6.00/dwt. I don't know what a dwt is.
> They also directed me to Gernot Katzer's Spice Page (wow!) which says:
> "Saffron is the most expensive spice in the world (anything below 4 US$
> per gram is suspiciously cheap; explanations range from "probably
> smuggled" to "probably not saffron at all"). In production countries the
> price is, of course, much lower (one tenth), but so is the quality."
> 
> Hope this helps
> ~Maedb
> 
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