Saffron is a unique spice that imparts a‭ ‬distinctive flavor,‭ ‬aroma and color to the dishes to which it is added.‭ ‬It also is the most expensive spice in the world because of the labor-intensive methods required‭ ‬to collect and process it.‭ ‬For this reason,‭ ‬many people seek out less-expensive saffron substitutes.‭ ‬These include spices such as paprika,‭ ‬annatto and turmeric.‭ ‬One important‭ ‬thing‭ ‬to note,‭ ‬however,‭ ‬that most of the spices typically used as a saffron substitute replicate the color of the spice only.‭ There is no spice or combination of spices‭ ‬available‭ ‬that can duplicate the flavor and aroma of saffron.

Paprika is a common saffron substitute.‭ ‬It can easily reproduce the color that saffron creates and does not have a harsh flavor that could affect the recipe.‭ ‬This spice is created by grinding down peppers that have been dried.‭ ‬One should avoid using smoked paprika when substituting for saffron, because the flavor could be very strong.‭

Turmeric is often suggested as a replacement for saffron in Indian cuisine.‭ ‬It is slightly more yellow than saffron but does an excellent job of tinting the color of the dish.‭ ‬Great care needs to be taken when using turmeric as a saffron substitute because it can have a very strong and distinctive taste that can throw off the flavors of the dish.‭ ‬Grinding a‭ ‬specific root related to ginger creates‭ ‬turmeric.

Annatto seeds can act as a saffron substitute in Spanish cooking.‭ ‬These seeds can be added to hot oil and cooked briefly.‭ ‬The oil will take on a bright red color and impart a subtle pepper flavor.‭ ‬The seeds are harvested from the flowers of the achiote trees of Central and South America.

Safflower,‭ ‬also called Mexican saffron,‭ ‬is a relative of the common daisy.‭ ‬It can very effectively color sauces and other dishes the same‭ ‬shade as saffron.‭ ‬This is a popular replacement because it has no taste.‭ ‬It is made from the ground flowers of the safflower plant.

Kasubha is a spice that comes from a safflower plant that grows in the Philippines.‭ ‬It looks like saffron and will impart the same color,‭ ‬although it has‭ ‬no taste.‭ ‬Sometimes falsely‭ ‬advertised as being true saffron,‭ ‬kasubha is made from the flowers produced by a plant of the same name.‭ ‬It is not real saffron.‭

Finally,‭ ‬marigold blossoms can be used as a saffron substitute.‭ ‬They are able to effectively approximate the color of saffron and add no awkward taste to the recipe.‭ ‬The blossoms can be diced and added,‭ ‬or dried and then crushed into a powder.