SC - Non-member submission - cinnamon and saffron

[Brian L. Rygg or Laura Barbee-Rygg]

The better grades of saffron have no yellow parts mixed in -- just the deep,
dark red.

Raoghnailt

> I just bought some saffron and ceylon cinnamon from the local spiceshop,
>
> and just had a thought: anyone know anything about the different grades
> of saffron? They called what I bought "coupe", but I honestly have no
> deep insight into how you tell them apart, etc. Anyone?
>
> Actually, I've seen different claims regarding cinnamon as well (double
> or single rolls).
>
> /UlfR
>
> --
> Par Leijonhufvud                                      parlei at algonet.se
> Happy 19100 everyone!
>                 -- Graham Reed
>
>
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