Just realized saffron prices are way more inflated than I thought

I was pricing out a paella special for our menu next month and found out something wild. I always knew saffron was expensive but I looked up the real cost breakdown from a spice importer's report. Turns out a pound of saffron can go for $5,000 but most of what we buy in the US is cut with filler like safflower or even beet powder. I checked my own stash from a bulk bin at a restaurant supply in Chicago and now I'm wondering if I've been using fake stuff for years. Has anyone else tested their saffron to see if it's real?

2 comments

2 Comments

the_ryan12d ago

Yeah I bet mine's fake too, that warm water test is a REAL eye opener.

nathan_foster6012d ago

Grabbed a pinch of mine and dropped it in warm water to see if it would actually bleed color properly. Real saffron takes forever to release that golden yellow tint, but mine turned the water orange in like 30 seconds so I'm pretty sure it's cut with turmeric or something. Honestly the whole supply chain for this stuff is so shady, I've heard stories of people buying "Persian saffron" that's actually just dyed corn silk from some random farm in Eastern Europe. Tbh I've given up trying to get the real deal and just switched to using a pinch of turmeric and paprika in most dishes now unless I'm cooking for someone who really knows their spices. Ngl I still feel ripped off though because I paid restaurant supply prices thinking I was getting premium quality.