[Histonet] RE: saffron vs. safran du gatinais

Truscott, Tom ttruscot <@t> vetmed.wsu.edu
Thu Jan 5 15:54:45 CST 2012

Hi Beth, Saffron is a great spice. We use it in a old family recipe from Cornwall for a bread roll( saffron nubbies). We also find the price very expensive, but also varies a lot. If you know anyone in the middle East, or India, they could get it a lot cheaper. We have raised it in our garden and get about four 3/4 in long stigmas from each flower, so it is labor intensive to get much, but a little goes a long way. It has to. I don't know of any substitute in staining. Tom Truscott

-----Original Message-----
From: histonet-bounces <@t> lists.utsouthwestern.edu [mailto:histonet-bounces <@t> lists.utsouthwestern.edu] On Behalf Of Villarreal, Beth
Sent: Thursday, January 05, 2012 12:02 PM
To: histonet <@t> lists.utsouthwestern.edu
Subject: [Histonet] saffron vs. safran du gatinais

Hello histonet,
I have a protocol that calls for safran du gatinais and am experiencing some serious sticker shock.  Can I substitute saffron in my solution or am I asking for trouble?

Many thanks,

Beth Villarreal
Scientist I
Novartis Institutes for BioMedical
Research, Inc.
300 Technology Square
Cambridge, MA 02139

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