Substitute the petals of pot marigolds for expensive saffron. They have a similar pungent flavor and the same yellow color. Let the flower heads air-dry or dry them in a microwave, then grind them into a fine powder with a mortar and pestle. Use in pastries, soups, risottos, etc., adding just a pinch more than you would use of saffron.
Source: An old cookbook.
By Ron from Cortez, CO
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