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From: jeff@rtech.UUCP (Jeff Lichtman)
Newsgroups: net.cooks
Subject: Re: Saffron
Message-ID: <575@rtech.UUCP>
Date: Mon, 29-Jul-85 03:46:23 EDT
Article-I.D.: rtech.575
Posted: Mon Jul 29 03:46:23 1985
Date-Received: Wed, 31-Jul-85 23:45:25 EDT
References: <216@utflis.UUCP>, <3345@drutx.UUCP> <969@mtgzz.UUCP>
Organization: Relational Technology, Alameda CA
Lines: 17

> 
> 	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.
> 
> Sharon Badian

Saffron costs about four dollars a gram, which puts it at about $112/ounce.
This is expensive, but cheaper than gold.  Also, many recipes call for only
a quarter of a gram.  I have no idea how much gold one has to use in those
recipes that call for it. :-)
-- 
Jeff Lichtman at rtech (Relational Technology, Inc.)
aka Swazoo Koolak

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