Saffron has a very distinctive taste and even more important fragrance. In excess it has a bitter taste but it adds an earthy complicated intense flavor. It does provide yellow colour of course. Lots of 'saffron' is actually yellow dye and/or turmeric. Best is from Central Spain and us VERY expensive because it takes many many thousands of stigmas from autumn crocus to make an ounce of saffron. And it needs to be hand harvested. Worth every penny but must be used with discretion. Little goes a long way. Google Saffron buns

Hi everyone, have had our Thermomix for about a month now - lurked on the forum before & after purchase but finally got around to registering.

Fantastic resource here - and great to be part of an international community.

I am a food (and gadget) junkie so discovering this amazing machine a couple of months ago it didn't take long before I succumbed to becoming an owner of one.

Managed to get rid of my old Cuisinart, a scale, a Vitamix so far. Still hanging on to my Kenwood Chef since we use it for the strainer and it has a sausage stuffer etc but could almost be without it too if I had to.

Risottos are wonderful, custards, ice cream/sorbet, soups of course - still lots of exploring to do and looking forward to being part of the forum.

Cheers from Canada,

Llyn Strelau