Kevin Wampler wrote:

> I looked it up and was glad to see that it's still significantly less 
> expensive per weight than gold.  Of course you don't often use gold as 
> an ingredient in food (not that I ever cook with saffron either come to 
> think of it.)

Goldschlager.

Oh, and I do have saffron in my spice rack. :D

-- 
~Mike

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