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"A Saffron substitute can be Turmeric, which is a member of ginger family. Be careful when using Turmeric as it has a rather strong flavor and can overwhelm the food.
Tumeric is also known as Indian saffron." |
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Sheepieboss wrote:
For saffron [ substitute ] I prefer Annato oil. If you have a latino or Filipino market look for annotto seeds. Then heat 2 cups of vegetable oil to about 350, add seeds then turn off the heat. Allow to cool, strain and bottle. Refrigerate. |
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| Are there any other Saffron Substitue I can use? |
If you tell us what you are cooking we might be more helpful. Are you just going for color, flavor or both?? I just made saffron rice tonight and it took very little saffron.......remember to grind it before adding to the the broth. I love the flavor!
Saffron Substitutes:
-- turmeric --
(for color, NOT FLAVOR!! ; use 4 times as much)
-- safflower --
(use 8 times as much; less expensive and imparts similar color, but taste is decidedly inferior)
-- marigold blossoms --
(for color, not flavor; use twice as much)
-- 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.)
-- red and yellow food coloring -- |
