In North American farmer's markets, we often encounter what is called 'Mexican saffron.' I just looked it up (you made me curious) and it turns out that it is the same plant from which we get safflower oil. Sources say that it is not a good culinary substitute as it has no flavour, just colour. Not sure about therapeutic benefits.
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Oh really? I wonder if there is a difference in the origin of the saffron, I’ll look into it! Thank you for the insight!