I just paid $4.99 Can. for 0.95 grams of saffron. Is this the deal I think
it was or is this like balsamic vinegar with different qualities?

FWIW, it's from Spain, in a small glass tube and was lying there in a box at
the grocery store. I'd never been to a store where you didn't have to ask
to buy saffron.

Gabby

>"Gabby" writes:
>
>I just paid $4.99 Can. for 0.95 grams of saffron. Is this the deal I think
>it was or is this like balsamic vinegar with different qualities?
>
>FWIW, it's from Spain, in a small glass tube and was lying there in a box at
>the grocery store. I'd never been to a store where you didn't have to ask
>to buy saffron.

http://www.penzeys.com/cgi-bin/penze...yssaffron.html


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

>That's cheap. The price is cheap and so is the saffron. You shouldn't buy
>saffron in the grocery store. It may have been there in the jar for years.

It's a reasonable price for Spanish saffron. Don't worry; saffron has a long
shelf life.

On Fri, 9 Apr 2004 18:44:08 -0300, "Gabby" > wrote:

>I just paid $4.99 Can. for 0.95 grams of saffron. Is this the deal I think
>it was or is this like balsamic vinegar with different qualities?
>
>FWIW, it's from Spain, in a small glass tube and was lying there in a box at
>the grocery store. I'd never been to a store where you didn't have to ask
>to buy saffron.
>
Mark Bittman in the NY TImes this week (Wed?) said he finds it much
cheaper to buy it by the ounce (at a web source, which I have
forgotten). I think he said it was about 35 USD /oz, which is between
1 and 2 USD/gram.

But it is usually sold in tiny quantities in store, as you saw.



Rodney Myrvaagnes NYC J36 Gjo/a


Capsizing under chute, and having the chute rise and fill without tangling, all while Mark and Sally are still behind you

I bought saffron threads in Turkey at a provincial market there in
1999. I paid US$5.00 for about 150 grams - is this about 3 ounces?
I have stored it since in two small airtight jars (really airtight) in
my pantry. It is just as good today as it was when I got it home.

I am about one-third down on the first jar. At this rate it will last
me forever.



Daisy

"Steve Ritter" > wrote in message
...
> That's cheap. The price is cheap and so is the saffron. You shouldn't buy
> saffron in the grocery store. It may have been there in the jar for years.

Believe me it hasn't been there for years or I would have found it. The
mere fact that there's saffron in this town is a minor miracle. Just 10
years ago you'd have been hard pressed to find coriander and cumin.

Gabby

I believe an ounce is 28 grams. So It sounds like you did pretty well! More
like 5 ounces.

john

Daisy wrote in message >...
>I bought saffron threads in Turkey at a provincial market there in
>1999. I paid US$5.00 for about 150 grams - is this about 3 ounces?
>I have stored it since in two small airtight jars (really airtight) in
>my pantry. It is just as good today as it was when I got it home.
>
>I am about one-third down on the first jar. At this rate it will last
>me forever.
>
>
>
>Daisy

"Steve Ritter" > wrote in message
...
>
> So what did you end up doing with it? Paella?
>
> Steve

That's the plan, once I get back from the Drama Festival.

And I want to try saffron rice.

Gabby

On Fri, 9 Apr 2004 18:44:08 -0300, Gabby wrote:

> I just paid $4.99 Can. for 0.95 grams of saffron. Is this the deal I think
> it was or is this like balsamic vinegar with different qualities?
>
> FWIW, it's from Spain, in a small glass tube and was lying there in a box at
> the grocery store. I'd never been to a store where you didn't have to ask
> to buy saffron.
>
> Gabby

In Spain there are two types of safron, Saffron colorante and Saffron fila.
The Colorante is powdered and is actually made from corn. It is sold as a
food coloring, but does give a saffron flavor to things. The saffron fila
is actual saffron. In some dishes, particularly soups and rice I use the
colorante. It generally works very well for both of these and is much
cheaper than the "real stuff" For paella I usually use both types, but
have had good results with just the colorante. I have found both keep very
well in my pantry well sealed, for long periods of time. My pantry runs
about 55 to 60 degrees. The owner of one my favorite restaurants gets me
regular saffron for $40 and ounce, which comes in a small resealable tin.
--
JakeInHartsel

$33 an ounce here, I bought it and not only is it good, it comes in a
cool looking tin can.
http://www.myspicer.com/

>http://www.penzeys.com/cgi-bin/penze...yssaffron.html
>

##############
Waaaay to expensive. do a google search for other suppliers. I bought 4 grams
for $12. Also I find great deals on Vanilla and saffron on EBAY. BG

"Glenn Jacobs" > escribió en el mensaje
...
> On Fri, 9 Apr 2004 18:44:08 -0300, Gabby wrote:
>
> > I just paid $4.99 Can. for 0.95 grams of saffron. Is this the deal I
think
> > it was or is this like balsamic vinegar with different qualities?
> >
> > FWIW, it's from Spain, in a small glass tube and was lying there in a
box at
> > the grocery store. I'd never been to a store where you didn't have to
ask
> > to buy saffron.
> >
> > Gabby
>
> In Spain there are two types of safron, Saffron colorante and Saffron
fila.
> The Colorante is powdered and is actually made from corn. It is sold as a
> food coloring, but does give a saffron flavor to things. The saffron fila
> is actual saffron. In some dishes, particularly soups and rice I use the
> colorante. It generally works very well for both of these and is much
> cheaper than the "real stuff" For paella I usually use both types, but
> have had good results with just the colorante. I have found both keep
very
> well in my pantry well sealed, for long periods of time. My pantry runs
> about 55 to 60 degrees. The owner of one my favorite restaurants gets me
> regular saffron for $40 and ounce, which comes in a small resealable tin.
> --
> JakeInHartsel

In Spain there is just one type of saffron: the genuine one. It comes in 2
presentations, ground or threaded. Colorante, as its name says, is just
something (tartracina) to give colour to some dishes and of course, it is
much cheaper.

Silvia

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)?

On Sat, 10 Apr 2004 07:34:39 -0300, Lucretia Borgia
> wrote:

>On 10 Apr 2004 01:22:07 GMT, (WardNA) wrote:
>
>>>That's cheap. The price is cheap and so is the saffron. You shouldn't buy
>>>saffron in the grocery store. It may have been there in the jar for years.
>>
>>It's a reasonable price for Spanish saffron. Don't worry; saffron has a long
>>shelf life.
>
>I can vouch for long shelf life. My cousin brought me saffron from
>Spain, I have kept it in a well sealed glass jar and it is still as
>good as the day I put it in there, about two years ago.
>
>It is so good, I use it sparingly and am trying to make it last.
>
>Sheena

>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