Which costs more, pound for pound?

What kinda trees do truffles grow under? Why don't we grow more of those trees? Is it a climate thing?

What the heck is Saffron and where does it come from?

Just random questions after 2 Scotch's.

Pretty sure saffron costs more. It's the stamen of a particular flower. I think there are only 3 per flower.

Saffron costs more and is actually the stigma of the plant Crocus sativus which is commonly known as saffron crocus. Each plant only bears 3-4 flowers and also like said above there are only 3 stigma per flower.

Also, the reason female pigs are used to hunt truffles is because it is said the the scent produced by truffles mimic the natural sex hormones of male pigs....the more you know!

There you go!

Saffron is currently $855/lb (plus freight). This is down a bit over the past several months.

Gig 'em Aggies!

I'm just mad about Saffron

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Saffron is currently $855/lb (plus freight). This is down a bit over the past several months.

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No way you meant pound. I'm betting you meant OUNCE.

A pound of saffron would fill a small trash bag.

That's in the ballpark of the price per pound I saw last night. Truffles were well north of $1k/pound.

Hmmm... So actually truffles are more expensive.

Very interesting. I wonder where most Saffron farms are? Since it seems you get one shot per year/per flower to harvest THREE little saffron strands, you need some pretty cheap land. And you also gotta pluck those little buggers BY HAND.

It is little wonder why it is so expensive.

Most of the better saffron is grown in Spain, but there are other areas such as Turkey and Indonesia, but the best comes from Spain. What we purchase costs what I said above. After packaging and distribution down to 1/32 oz units which retail for $5.00 or so, it will cost a whole lot more than that. It would be fair to say it is more expensive than truffles at a retail establishment. Here is a pound box as we get it in:



Gig 'em Aggies!

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I'm just mad about Saffron

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well done

Any Houstonians looking for a nice saffron dish should drop by Coppa on Washington where I work. House-made (like most of our pasta) saffron fettuccine with lemon butter, fennel frond oil and a large portion of TX jumbo lump crab.

Probably my favorite new pasta on our spring menu.

Oh and we also have a little bit of black summer truffle from Burgundy left to shave on to (certain) dishes

You work at coppa? We went there several weeks ago. The carbonara was delicious.

Yup, waiting tables there while I look for something better-paying that I think I'll actually enjoy. It's my favorite of all the restaurants I've worked at.

Ask for Andrew next time you come in if you want! And yes, the carbonara is delicious. Happy hour is great there too if you've never been.