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As for saffron, buy from a reputable purveyor and check the country of origin. I buy saffron from Spain, and I buy larger quantities so I’m not as badly screwed on the price. I’d suggest at least 1 ounce.
Bloom it before you use it. It’s a powerful spice and not to everyone’s taste, so don’t just wing it on the quantities. Stick to a recipe and make it a background flavor.
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