On Fri, 20 Jun 2003 14:19:06 -0700  writes:
> Somebody here said to use tumeric for color instead of saffron.  This 
> is OK -- but
> tumeric has a specific taste and color that doens't quite equal 
> saffron.

didn't mean to imply it as a one-to-one, as

> (nothing does, really.)  

                                is true....


> In eastern Europe, safflowers are called 
> "The poor
> mans saffron".  They look like sunflowers & you can get a bag of 
> them  for  pennies at a natural food store or herb shop -- even
"gourmet" food 
> stores carry them. 

So would cooking with safflower oil lend the same flavoring? Or are we
talking petal vs seed taste....


> you can *alomst* believe it's saffron. But, the real things is best. 

always....


> shipping, I can probably get it for you locally-- this is a great 
> area for
> cooks, and we are really lucky with the herb shps and local ethnic 
> community
> markets. Bon appetite. Lezlie

thanks for the offer!
I like Penzy's mail order for most things. 
Though turns out Szechuan "peppercorns" have been outlawed in the U.S.,
so are not available (legally) anywhere (no, I don't want to run afoul of
Customs).
Pity.
Like Saffron, one doesn't use a lot, but they lend a particular spice to
dishes....

=====
If it's not one thing it's your mother. --anon
=====
We must make peace with our karma... and apparently that does not involve
hitting it with heavy objects. --Barb Jernigan

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