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Gabriella: The only way in which you can use saffron is

Misc.
by dissolving the threads, whether in hot chicken stock or in water. If you use the threads without dissolving them, the color and taste will not be evenly distributed. You will have a multicolor dish with saffron taste in only some parts. As the saffron is so expensive you dont want to do this.

Regarding the taste of saffron, annato, turmeric, each of them have different taste & aroma. I come from Spanish ancestry (Canary Islands), therefore I prefer the saffron. But as it is so expensive, I use annato (Bijol). If unavailable, or if I am preparing some kind of curry, I use the turmeric. I guess you will have to experience the three spices in order to taste & smell the difference.

Have a nice day,

Gladys/PR

MsgID: 0813918
Shared by: Gladys/PR
In reply to: ISO: saffron
Board: What's For Dinner? at Recipelink.com
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