[Sca-cooks] Saffron

Johnna Holloway johnnae at mac.com
Tue Oct 27 16:44:04 PDT 2009

I suspect it's the rate of exchange these days.
The dollar is off a lot versus the euro.
Also Persian saffron has become the thing and that is more expensive.


On Oct 27, 2009, at 5:36 PM, David Walddon wrote:

> So does anyone know if Saffron prices have gone through the roof?
> All my regular sources seem to be twice the price they usually are.
> Any idea where to get some good, inexpensive saffron on the web?
> Eduardo

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