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.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?