Saffron: Tint Your Paella with a Different Spice
The most expensive spice in the world (it's been a boon to Afghan farmers lately) is also one of the most subtle-tasting. Some say it's slightly spicy, while others detect a floral note. Cooks use it most often to give paella and curries their yellow hue, but if you're not up for spending $11 (or much more) for a 1/2-gram jar, it's fine to substitute turmeric (the spice that gives mustard its color)—which costs about $4 for a 4-ounce bag (more than 100 grams). Just use less, since it's quite potent and could overpower other flavors.