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From: seb@mtgzz.UUCP (s.e.badian)
Newsgroups: net.cooks
Subject: Re: Saffron
Message-ID: <969@mtgzz.UUCP>
Date: Thu, 25-Jul-85 12:56:42 EDT
Article-I.D.: mtgzz.969
Posted: Thu Jul 25 12:56:42 1985
Date-Received: Sat, 27-Jul-85 01:49:41 EDT
References: <216@utflis.UUCP>, <3345@drutx.UUCP>
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	For your information, most true saffron comes from Spain
(why do you think they use it in paella?). It probably costs more
than gold by the ounce. Saffron is the stamens(or is it the pistils?)
of a particular crocus. How they ever figured out to use such a thing
in cooking is beyond me.

Sharon Badian
ihnp4!mtgzz!seb