what can you substitute for saffron?

Answer 1

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 --

Answer 2

Saffron (IPA: [ˈsæfɹən] / [ˈsæfɹɔn]) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and colouring agent. Saffron, which has for decades been the world's most expensive spice by weight,[1][2] is native to Southwest Asia.[2][3] It was first cultivated in the vicinity of Greece.[4]

Saffron is characterised by a bitter taste and an iodoform- or hay-like fragrance; these are caused by the chemicals picrocrocin and safranal.[5][6] It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow hue. These traits make saffron a much-sought ingredient in many foods worldwide. Saffron also has medicinal applications.

The word saffron originated from the 12th-century Old French term safran, which derives from the Latin word safranum. Safranum is also related to the Italian zafferano and Spanish azafrán.[7] Safranum comes from the Arabic word aṣfar (أَصْفَر), which means "yellow," via the paronymous zaʻfarān (زَعْفَرَان), the name of the spice in Arabic.[6]
Swedish Saffron Buns
INGREDIENTS
1 tablespoon and 2-3/4 teaspoons milk
1-1/4 teaspoons butter
1/8 (0.6 ounce) cake compressed fresh yeast
1/2 ounce quark or sour cream
1/8 (.5 gram) packet powdered saffron
1-3/4 teaspoons sugar
1/8 teaspoon salt
1/4 cup and 3 tablespoons all-purpose flour
2-3/4 teaspoons raisins
1/8 eggs, beaten
DIRECTIONS
Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.
Servings Per Recipe: 2

Answer 3

Hello~ my mom and I used to own a tea room and did all of the baking ourselves. we came across a lot of recipes that called for saffron. it is extremely expensive, as i am sure you know so we would often substitute a dash of yellow food coloring, some paprika and a pinch of nutmeg for sweet baked goods. for savory items you can try the same and add a smidgeon (is that a word!? :) of tumeric. I don't know if you have the proverbial "Dollar Store" in your area, but I actually came across tiny cellophane baggies of saffron there last week! Happiness comes to you in the strangest places :) best wishes, s.ellis

Answer 4

No matter what you substitute, it will not smell and taste the same. Sorry but that's the way it is.

Answer 5

nothing else tastes the same.