Receta Saffron: like or dislike?

by Lydia (The Perfect Pantry)

Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

To some people, saffron -- arguably the most expensive spice in the world -- has a very distinctive taste. To others, it has no taste at all. One thing everyone can agree on is the color it imparts, a rich orange-gold, the shade of Tibetan monks' robes. When you buy saffron, be sure to buy the very best you can afford, even in a tiny fraction of an ounce; fortunately, a little saffron goes a very long way. When you cook, crush the saffron threads slightly between your fingertips, which will turn them a little bit yellow, but it's okay. Your risotto alla Milanese and paella and salmon tikka and brownies will thank you. Do you have saffron on your spice rack?

Saffron: like or dislike?

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