Woah! Saffron!!!!

I'm not very familiar with the flavor it imparts because we only use it a few times a month. But here in the Philippines, 10 grams doesn't hurt the pocket. I often wonder why it's very expensive in other countries. Maybe we're using second quality? I don't know.

I don't know what saffron looks like but I do know that it turns the food yellow. The reason it is so expensive is to make a pound of saffron, over two hundred thousand stigmas from crocus sativus flowers must be harvested by hand. you can Substitute turmeric (for color, not flavor; use 4 times as much) OR safflower (use 8 times as much; less expensive and imparts similar color, but taste is decidedly inferior) OR marigold blossoms (for color, not flavor; use twice as much) OR annatto seeds (Steep 1 teaspoon annatto seeds in 1/4 cup of boiling water for 30 minutes, discard seeds. Reduce liquid in recipe by 1/4 cup.) OR red and yellow food coloring http://www.foodsubs.com/SpiceUniv.html