Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/18/84; site ut-sally.UUCP
Path: utzoo!linus!gatech!ut-sally!bulko
From: bulko@ut-sally.UUCP (William C. Bulko)
Newsgroups: net.cooks
Subject: Re: Saffron
Message-ID: <2503@ut-sally.UUCP>
Date: Sun, 28-Jul-85 23:56:55 EDT
Article-I.D.: ut-sally.2503
Posted: Sun Jul 28 23:56:55 1985
Date-Received: Thu, 1-Aug-85 20:31:47 EDT
References: <216@utflis.UUCP> <3345@drutx.UUCP> <969@mtgzz.UUCP>
Reply-To: bulko@ut-sally.UUCP (William C. Bulko)
Organization: U. Texas CS Dept., Austin, Texas
Lines: 17


(?)

Spanish saffron does indeed seem to be the preferred type.  An Indian friend
often buys Spanish saffron to take home to India for his mother.  She prefers
the quality of Spanish saffron over those she can purchase in India.

					Joyce
					c/o bulko@ut-sally


-- 
_______________________________________________________________________________
		    "To err is human;  to admit it is not."
Bill Bulko					Department of Computer Sciences
The University of Texas      {ihnp4,harvard,gatech,ctvax,seismo}!ut-sally!bulko
_______________________________________________________________________________