I remember more than 10 years ago when your website offered only saffron treads and free samples of vanilla beans at a huge savings. It is nice to see that your company is doing well enough to offer more products. I recently was given a small amount of Iranian Poushali Negin zafron. The threads are uniform in color with an intense aroma. There is no yellow. I haven't cooked with it yet so this video is very helpful to me in preparing the threads for use. I love paella and can not imagine cooking one without genuine saffron. Turmeric is no substitute for the real deal. LOL
Hello Johnny. You are right there is no substitute for saffron. The flavor, aroma and color is not the same, nothing compares to saffron flavor. What is worse when you mix saffron with paprika (or turmeric) this two spices NEUTRALIZE all the saffron attributes crocin, picocrocin and safranal, so if you add them to saffron you are just wasting your money. The same if you add chorizo to your paella it would neutralize your saffron. You can serve chorizo in a tapa but not in paella. What is really BAD is those companies that recommend or sell "prepared saffron paprika mixes" . Saffron flavor, aroma and color are unique to saffron and cannot be replace in fact saffron is the natural substitute for salt. Let me know if you have any technical questions about saffron or saffron in paella. Thank you, Juan
I remember more than 10 years ago when your website offered only saffron treads and free samples of vanilla beans at a huge savings. It is nice to see that your company is doing well enough to offer more products. I recently was given a small amount of Iranian Poushali Negin zafron. The threads are uniform in color with an intense aroma. There is no yellow. I haven't cooked with it yet so this video is very helpful to me in preparing the threads for use. I love paella and can not imagine cooking one without genuine saffron. Turmeric is no substitute for the real deal. LOL
Hello Johnny. You are right there is no substitute for saffron. The flavor, aroma and color is not the same, nothing compares to saffron flavor. What is worse when you mix saffron with paprika (or turmeric) this two spices NEUTRALIZE all the saffron attributes crocin, picocrocin and safranal, so if you add them to saffron you are just wasting your money. The same if you add chorizo to your paella it would neutralize your saffron. You can serve chorizo in a tapa but not in paella. What is really BAD is those companies that recommend or sell "prepared saffron paprika mixes" . Saffron flavor, aroma and color are unique to saffron and cannot be replace in fact saffron is the natural substitute for salt. Let me know if you have any technical questions about saffron or saffron in paella. Thank you, Juan