Spices

EVERYWHERE you read, "Saffron and Tumeric are used mostly for the colour, they are interchangable." (Because Saffron is pricey and Tumeric is cheap, even though a large bottle of tumeric costs about as much as the teeny boxes of saffron you buy, but each lasts me about a year or so).

Am I the only person in the universe who finds them very NOT interchangable? Each has a unique flavour and they are nothing alike. When I make my favourite rice dish, I usually end up adding more tumeric for the flavour. I don't need my rice to be yellow, but I want the tumeric flavour there.

Spices

EVERYWHERE you read, "Saffron and Tumeric are used mostly for the colour, they are interchangable." (Because Saffron is pricey and Tumeric is cheap, even though a large bottle of tumeric costs about as much as the teeny boxes of saffron you buy, but each lasts me about a year or so).

Am I the only person in the universe who finds them very NOT interchangable? Each has a unique flavour and they are nothing alike. When I make my favourite rice dish, I usually end up adding more tumeric for the flavour. I don't need my rice to be yellow, but I want the tumeric flavour there.