Apr 18, 2009, 5:49 PM
Post #3 of 4
margojean, I THINK that it's used only as a yellow coloring in dishes where you would normally use the very, very expensive saffron (azafran). The tumeric (cúrcuma in Spanish) lends dishes the yellow color with only a little used so the flavor doesn't come through. Also, some stores sell a small grey seed, a bit smaller than a pea, that is a brilliant yellow when broken open and can be used the same way since it doesn't seem to have any flavor that I can discern. It's sold openly as "azafran" here in Mazatlán, even though it bears no resemblence whatsoever to real azafran (saffron).