any suggestions for saffron? I'm just back from Turkey

Marg, how did you know it wasn't the "real thing"? A friend brought back saffron

as a gift for me and it never seemed right. Didn't dissolve in liquid the way it should. It's gone and I have the real thing now, but just wondered what you meant.

 
We just finished dinner.... awesome recipe! (more)

if the pictures turn out ok I'll blog about it

BtW, I stuck to using canned tomatoes. Call me a wimp, but such is life. I had asparagus for dinner yesterday, who knows what that could do to my kidneys and their "products"
smileys/smile.gif

 
Interesting link Lisa, thank you. As per their test: my baking soda, water

turned yellow (pale but yellow). So that's a good thing:))

Betty

 
My first test is the colour. The imposter is almost red while saffron is rouille or rust. The red

are fuzzy and complex in shape, have no scent and tend to be longer and wider. But of course the real tell, without putting it into a liquid is the price.

I normally get saffron from Spain if I am buying it on trips.

When my friend (later trip) was buying the cumin for me, I warned her against buying it in an open market as all kinds of junk can appear there. She bought cumin seed only, smart, so she could see what she was getting and had it vacuum-packed. I love Mediterranean cumin.

 
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