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Chowhound article about saffron

Great write up by Pamela Vachon in Chowhound about saffron and its uses.  There is a small error (stigmas, not stamens are used to make saffron threads), but there are some great dessert ideas in here and valuable information about its uses.  

 

"Fortunately, a very little goes a very long way, and mere fractions of grams of saffron can infuse a variety of dishes from the every-day to the all-day with its vivid, flavorful character. It will seem to stick out in an expensive way in your local spice aisle, but low double digits for a bit of saffron seem a small price to pay for the kind of luxury and nuance it imparts."