otabenga's Profile

I have to jump on the saffron bandwagon here. Saffron's flavor is subtle and most distinct from any other spice including turmeric. Given that it is so expensive, I doubt that anyone who cooks with it seriously would add it just for color. If you wanted the same color (but not flavor) best to make annnato oil by sauteing the annato in your oil of choice (in quantity) and then cooking with the infused oil. If you invest one time in medium to high quality saffron and make something like paella, you will then find out what you've been missing, because the aroma of even a small amount of the premium quality is a revelation.