On Thu, 16 Oct 2014 21:46:15 -0600, Janet Bostwick
> wrote:

>On Thu, 16 Oct 2014 21:03:45 -0500, Janet Wilder >
>wrote:
>
>snip
>>I make arroz con pollo and I like saffron in it. Also, a smidgeon is
>>wonderful in challah. Gives it great color. I don't think people make
>>it that way anymore, but it used to be very traditional.
>
>I, too, make my arroz con pollo with saffron. I haven't heard of
>making challah with a bit of saffron, but I will try it this winter. A
>smidgen is what to you? A pinch between finger and thumb? An eighth
>teaspoon? I can just imagine the golden color it gets. thanks
>Janet US

I count the threads... I would never buy powdered saffron, in fact I
would never use it were I given it for free.