5 Fresh Inexpensive Saffron Substitutes You Can Find in Your Grocery Store: a blog about saffron and how to go about substituting it if you don’t have saffron.

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Saffron is the most expensive spice in the world and can cost as much as $2,000 per pound. Luckily, there are many other fresh, inexpensive saffron substitutes you can find in your grocery store. If you don’t have access to saffron and want to make something with that coveted flavor, it’s possible to use one of these easy alternatives.

The next time a recipe calls for saffron, consider using one of these 5 fresh and inexpensive saffron substitutes instead.

Here are five delicious, inexpensive saffron substitutes which you can find in almost any grocery store. These are all the ingredients I used to make the carrot and saffron soup that is pictured above.

1. Rubia Cordifolia or Indian Saffron: This is a type of dried hibiscus flower which has a floral, fruity taste and is sometimes used as an ingredient in chutneys, curries and biryanis. It is also known as kesari or kesar in Hindi, karkadan-e-sar in Persian, and manjakani in Arabic.

Saffron is considered one of the most expensive spices on earth and it’s even one of the most expensive spices per gram. That’s because it takes over 75,000 flowers to produce a single pound of saffron! That’s why this is my first substitution for saffron: it’s actually more affordable than real saffron so you don’t have to worry about running out of it halfway through your recipe!

2. Powdered Turmeric: Turmeric is actually a very close cousin of ginger, but it has a bright yellow color that makes it better suited to coloring food in Indian cooking than using fresh ginger root

A lot of people are interested in cooking and recipes. Saffron is used in a lot of different recipes and many people like to use it because it adds a nice flavor to the food as well as an attractive color.

Saffron is also very costly. It can be too expensive for some people to afford, even if they really want to use it. Fortunately, saffron does not have to cost that much money. You can find substitutes for saffron that you can use instead of saffron in your cooking.

Here are some suggestions for saffron substitutes:

Cinnamon: Cinnamon is often used in Indian cooking and it has a similar taste to some types of saffron. It also gives food a nice color and flavor. Ground cloves: Ground cloves are also used in Indian food and can be used as a substitute for saffron without having to spend a lot of money. Marigold petals: Marigold petals are another inexpensive substitute for saffron because you should be able to get them at an inexpensive price at your local grocery store or farmers’ market. If you can’t find marigold petals you might want to try yellow cornmeal or turmeric instead. Mustard seeds: Saff

Saffron is a spice derived from the flower of Crocus Sativus and is used in Ayurvedic, Chinese and Middle Eastern medicines. It imparts a golden yellow color and a slight bitterness to the food. Saffron is also used as a coloring agent in many commercial products.

Saffron is expensive because of its labor-intensive harvesting process and its limited quantity. The world’s most expensive spice, saffron often sells for more than its weight in gold. If you want to enjoy saffron dishes but don’t want to spend money on an expensive spice, check out these five inexpensive saffron substitutes.


Tumeric contains curcumin which gives it a slight golden yellow color similar to saffron. Although tumeric does not have the distinctive flavor of saffron, it does make a good substitute for it. Saffron can be substituted by tumeric in any recipe that requires flavoring with a mild yellow color.*


Cinnamon has been used as a substitute for saffron since ancient times. It has the same yellow color as saffron but is not as strong or pungent as it. Substituting cinnamon for saffron will give your dish an earth

Saffron is one of the most expensive spices in the world. It’s expensive because it takes a lot of labor to extract the spice from the stamen of a crocus flower, and those flowers are often quite small.

“Saffron” comes from the Persian word zafaran, which means “yellow.” This name refers to both the color and the aroma of saffron. You can use saffron in both sweet and savory dishes to add flavor and color to your food; it’s often used in rice dishes (including risotto), soups and sauces.

Treat yourself to a little luxury by indulging in this tasty spice, but if you don’t have saffron on hand, don’t fret: here are five substitutes for saffron that are just as fragrant and flavorful.

I’ve been a saffron user for a while now and I love it. Its incredibly aromatic, it has a subtle sweetness to it, and it adds a great depth of flavor as well as color to dishes.

I love saffron so much that when I was in Spain on my honeymoon, I brought back a pound of it in my suitcase. It is expensive – about $4 for less than half an inch of threads – but I wanted to have some on hand for recipes (and also because its fun to say “a pound of saffron” out loud).

But then I ran into the problem: saffron is really hard to find fresh here in the United States. Most of what you can buy here is pre-ground or in tiny little boxes that contain only a pinch of threads at most. So, if you’re like me and you love saffron, how do you go about getting your hands on some?

Saffron is a specific kind of crocus flower that’s used for cooking and culinary purposes. There are a few substitutes for saffron, but you should use them sparingly.

Saffron is the most expensive spice in the world, and it’s not easy to find. The best substitute for saffron is turmeric, which has a slightly bitter taste but often can be used in place of saffron. Turmeric is what gives curry powder its yellow color and makes it more flavorful than other curry pastes.

Tumeric can also be used to color rice yellow, so if you’re making rice or another dish with a yellow color, this is a good option.

Baking soda has very little flavor but imparts a yellow color to whatever you use it in, so it can be used as well. It should be mixed with something acidic though or else the baking soda will change the texture of what you’re cooking as well as the flavor.

Baking powder can also be used in place of saffron. This should be mixed with milk or water and then added to whatever you’re cooking. Beetroot juice can also be used in place of saffron for coloring purposes — but again like baking powder, it shouldn’t

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