I know that sometimes in a rice dish there’s supposedly “saffron”. Like, “rice, with saffron”. What I would not be able to explain is why. Does “saffron” taste like something? What? Why would you add it to rice? What does it look like before you’ve added it? Does it come in a stick, a jar, powder? Can there be too much “saffron”? Not enough? At the risk of embarrassment let me lay it all on the table and state that these are all complete mysteries to me.
Well, one thing is for certain, there’s not a lot of it in a rice dish: at retail, saffron sells for somewhere upward of a thousand dollars a pound. (I actually found some in the McCormick spice rack at the supermarket once: it was ten bucks for a sixteenth of an ounce. A trip around the Web suggests it’s up to $17 or so now.)
Then again, if you live where the climate is appropriate, you can always grow your own.