Where I’m staying with family, I cannot find saffron threads on the shelf anywhere (so far). So I can mail order, and I wonder if our community is of one mind or many about how quality grades matter for cooking (in this case, paella and bouillabaisse).
I know what’s said about judging grades pf saffron, and regions like. Spain and Kashmir. But honestly, I do wonder if it all comes down to the amount of red matter that you use. So if your saffron has a meaningful proportion of yellow matter, is it a fix simply to use more threads?
