Saffron: Makes any meal into a foodie event
Wednesday, March 24, 2010 at 17:32 Growing up in Miami, Florida - with a Cuban influence - I learned about saffron early on. People don’t generally realize that Cuban cuisine has a very distinct Spanish/Basque origin, which is where the use of saffron with rice began.
Later in life, I got to know some Persians. That expanded my repetoire of using the prized - and admittedly very expensive - spice.
Yes, saffron is the world’s most expensive spice.
After a lot of research, I found this deal on Sahar Saffron - where you get a sample pack of Moroccan, Iranian (Persian), Kashmiri and Spanish saffron for $38. I know you’re probably raising your eyebrows at that, but I really do cook a lot of things that require it. And there’s just no good substitute for it. Not at all.
I can also recommend the Saffron from Penzeys spices, which I have used for a long time. A 1/2 gram portion will set you back about $8.00.
I don’t necessarily recommend that you get all these different kinds to begin with. If you like paella and Spanish/Cuban dishes like that - or a French boulliabase stew - then simply get the best deal you can on Spanish or Moroccan Saffron.
I don’t recommend those little dinky portions that come in the supermarket bottles. They’re truly second rate and so sparse that it’s hardly worth it.
