If you want to start an argument at an international gathering of chefs, just mention saffron and then stand back. The opinions will flow unabated.During last fall’s Worlds of Flavor conference at The Culinary Institute of America’s St. Helena, Calif., campus, chefs from the saffron-producing nations of India, Iran and Spain traded barbs over which country produces the finest example of the world’s most expensive spice. Though passionate, the chiding was in good fun and educational for ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!