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Saffron

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Natasha:
Is it worth it? How do you use it? If I was to make one thing with it, what would you recommend?

glwestcott:
Paella


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glwestcott:
Saffron risotto (use the pressure cooker and it’s not only delicious, it’s foolproof).


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Ice Cream:
It's expensive and I buy it, but I wonder how much it contributes to flavor.

Kumbaya:
I've only ever made 1 thing with it. It was a Blue Apron pasta dish.  I don't think it added much if any flavor. It was a premium recipe that we paid extra for.  So a bit of a disappointment.

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