I love saffron. It needs to be subtle though. Too much is way too much. Certain dishes just aren’t the same without it.

That said maybe it just isn’t your thing.

I think it's a case of the Emperor's new clothes. A bit like French truffles....... not good.

I also love saffron. But DH does not and he is by no means a fussy or unadventurous eater. It’s just a matter of personal taste. The flavour is unique and I can’t describe it any better than pillog. Can you post the recipe? Maybe it just isn’t much good.

Also there is the matter of quality. The last time I used it the requirement was just 5 strands and that was very flavoursome. I am lucky enough to have some I bought in Iran and it’s terrific. But DD has some bought in Egypt and she was ripped off. I suspect it is possibly not even saffron but dyed material such as marigold petals.

It’s been awhile since I had anything with saffron in it. I think plllog nailed it regarding use and flavor. ”Earthy” and ”a little sweet” sounds pretty spot on. I can still remember years ago (possibly in the 70’s) buying saffron for the first time. They were saffron threads in a little envelope inside a little spice jar. At the time I thought the $3 price was pretty crazy.

I only have one recipe I've ever used saffron for, it's a couscous recipe. I used the Trader Joe's saffron, which I know because I still have it. I bought it so long ago I don't even know if they carry it anymore. I'm certainly no saffron connoisseur, so I don't know if it's considered "good" or not, but the recipe always came out fine.

It's probably not the ”best” but should be okay. If it's been kept cool and dry, it's probably still okay. The best way to judge is that the recipe came out well.

^Agree with ”okay” and what your taste buds think.

“Trader Joe's doesn't offer the best saffron money can buy, but there's no reason to break out your precious reserve of Kashmir Mogra Cream, Spanish Coupe or Moroccan Taliouine saffron for a quick weeknight riff on paella. TJ's Spanish saffron is still of better quality—and better priced—than what you'll typically find in a supermarket, and it's inexpensive enough that you don't need to ration the strands. The clear glass bottle may be cute, but store it in a cabinet to protect it from light and heat, or your bargain will lose its flavor.“

Well, he goes online and orders things, and his recipe was on his Ipad, so I really don't know what was done!

We were both just hoping for some rich flavor that didn't come! Live and learn!

Well rich flavor does sound like saffron. It does need to bloom in warm liquid to get the most out of it. A tiny bit goes a long way, but even so, it can get diluted. I suggest trying some other recipes.

I prefer it in bread. Enough to make the loaf a rich yellow.

Plenty of fake or doctored saffron on the market these days.

dcarch

Could be. DH orders stuff all the time! IDK what he's ordering!

Legit, quality saffron he can order: https://saffron.com/store-shop/saffron/

I had no idea about the counterfeit. Makes sense, I get, but if it's in a cello packet, rather than a heavy jar, you should be able to smell it if you sniff. If you're there...

I have had saffron in dishes prepared out - lovely! I've bought the stuff.. nice color but no flavor. Sometimes not even the nice color.

I think I will try a mentioned source or two here.

I bought some saffron at a posh store near Boston many years ago... it came in a tiny glass vial, contained about 3 threads, and cost a ridiculous amount of money. lol! I remember making a rice-based dish from one of my cooking magazines. I didn't taste anything extraordinary, but my lips swelled up almost immediately when I started eating it and that was enough for me. I assumed that I am allergic to it because there was nothing else unusual in the recipe. I live in fear of ever trying saffron again! yikes.

Interesting about a reaction. I found out i am allergic to aloe about ten years ago. A friend gave me an small aloe plant when i had a nasty burn. A topical reaction but i do pay attention if it is an ingredient in an ingested product.

This short post takes on how to spot a fake, saffron fakes. Exxcept she failed to see that the 'fake' is not an intentional fake. It is a different plant pictured on the label. Different plants are used for a more affordable use. Like cheap oil vs high quality. But cheats/fakes are everywhere.

I picked up a half dozen spices in a Tunis,Tunesian market years ago. I could not read the copy on the dozen+ varieties of look-a-likes. I gave most of the spices as gifts to chef friends. And added it is most likely not true saffron but a substitute. Definitely was a plant flower or thistle.

He was a legit vendor. Found out recently from a food traveler video that that type of vendor has the 'good stuff' on a shelf behind the counter in tins or glass.