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From: jeff@rtech.UUCP (Jeff Lichtman)
Newsgroups: net.cooks
Subject: Re: Saffron
Message-ID: <574@rtech.UUCP>
Date: Sat, 27-Jul-85 21:15:28 EDT
Article-I.D.: rtech.574
Posted: Sat Jul 27 21:15:28 1985
Date-Received: Wed, 31-Jul-85 08:15:55 EDT
References: <216@utflis.UUCP>
Organization: Relational Technology, Alameda CA
Lines: 20

> I have tried to make Paella a couple of times.  The saffron I used was called
> American saffron, and I have failed everytime to get that golden yellow
> color typical of this dish.  Could it be that I'm using the wrong amount?
> Or would only French saffron work??
> -- 
> Henry Chai 
> Faculty of Library and Information Science, U of Toronto
> {watmath,ihnp4,allegra}!utzoo!utflis!chai        

True saffron comes from a kind of crocus.  Sometimes safflower stamens are sold
as saffron; this product is far inferior to true saffron both in taste and
color.  It's easy to tell the difference, as long as the saffron is not
powdered: true saffron threads are round in cross-section and are slightly
helical; false saffron threads are flat and straight.
-- 
Jeff Lichtman at rtech (Relational Technology, Inc.)
aka Swazoo Koolak

{amdahl, sun}!rtech!jeff
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