Make sure that the saffron is from Spain or a genuine source. Some companies will sell you died corn silk instead of real saffron
Here is a tip that I have used for many years. My ex-sister in law who lived in Spain for many years taught me this one
To get more flavor and color out of using the least amount of saffron: Juice a lemon or lime and put in small glass or ceramic bowl; add the saffron threads and let steep for a while. Mash it a bit with a spoon and let it sit for a few minutes while you do something else. You can also mash with a smooth surface mortar and pestle (not the Mexican style molcajete which are porous)
The saffron threads will yield more color and flavor. Mix the juice and all in with your dish.
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Comments: 12
But a tiny bit goes a long ways!
Pure Superior Spanish Saffron - 'The Gathering of Saffron - Net weight 1 gram
Packing 2001 Best before end of 2008
Antonio Garcia Iñesta S.L.
C/Valencia 15 - 03660 Novelda (Spain)
I got it through a company on the Internet called
La Tienda.com
Anything from them is legit
I love La Tienda - the folks and food are great - but a one ounce tin of saffron is $199 in their current catalogue. (which features Paella on the cover)
I spent $50 for the bulbs from Wayside Gardens - they grow year after year.
I wonder if fall crocus would grow here.....maybe in the cooler areas up mountain from us... I doubt crocus would grow in our elevation and year 'round average temperature between 70-85.....
The taste is unique and it is the spice that gives paella and yellow rice dishes its color and distinctive taste.
Some people tell you to use turmeric for the color, but the taste is too pungent and acrid. It will not work in the same way in the dishes where saffron is used traditionally.