SC - saffron

[CBlackwill at aol.com]

In a message dated 3/30/00 7:02:17 AM Pacific Standard Time, 
ekoogler at chesapeake.net writes:

> According to the folks at King Arthur Flour, it is very fine Mancha saffron 
> from
>  Spain.
>  
>  Kiri

Ah...Spanish Saffron is, if memory serves, one of the higher priced breeds.  
I cannot, for the life of me, remember which is supposed to be the best, 
though.  Can someone help me out, here?  Adamantius??  Stefan??  Anybody?

I have recently moved, and most of my cookery books and texts are still over 
at my girlfriend's house (or crammed into the trunk/boot/rumbleseat of my 
car.)

Balthazar

Man cannot live on bread alone... he must have beer to soak it in.