On 6/27/2014 7:06 AM, Gary wrote:
> Oregonian Haruspex wrote:
>>
>> Saffron can be replaced in many recipes by safflower stamen, which is much
>> much cheaper and provides a very similar color and aroma. A big pillowy
>> bag can be obtained for a couple bucks,
>
> I'm going to take your word for this. This is good info if true. I've
> never tried saffron so no idea what taste it imparts. I do have a few
> recipes that call for it though. Oyster stew is one. I've always
> wanted to taste it.
>
> G.
>
Some places/recipes substitute turmeric. The first clue it isn't real
saffron is saffron is *expensive*. If you think you can buy the real
deal for a couple of dollars, think again. If you know you've found a
substitute you can live with, no problem.

Jill