>If the key is to use the saffron sparingly, can anyone tell me how
>much to use for, say, each cup of rice (in making paella)?
>
>From: Gary

6 *stigmas per cup *laughs* I'm sorta joking. It's really up to you. I have
read recipes that make you *count* the lil threads. Start with 6 per cup. The
real key to conservation is steeping or *blooming* (whatever ya wanna call it)
the saffron thoroughly. Sometimes I grind the threads with a little salt or
sugar in my spice grinder for better distribution. I took some pictures of my
medieval xmas feast and there is a distinctive saffron yellow stain on the
bottom of one of my crustless daryol custards from not taking that step- but
it all tasted good *laughs*. (I will be posting the pics soon). As far as
taste goes, it's totally up to you. Some people don't like saffron and simply
use it for the color wanting only a light perfume. Others prefer a more
pronounced flavor and brighter color..


*cheers*

Barb Anne