Vanilla Saffron Imports

Tim · **Posted:** Fri Apr 29, 2011 7:49 am

Jean,

I buy my beans locally but have heard good things about Vanilla Saffron Imports. (I forgot to visit last spring in SF) Fuzzy probably has a thought on their products.

Those paella pans do look pretty good but I'm wondering about the rice sticking if you made a socarrat. I have a range of heavy French steel paella pans that I use. They have a layer of carbonized steel that makes them non-stick. They are a bit slow on the socarrat so I usually finish on top of the stove.

Tim

jeanf · **Posted:** Fri Apr 29, 2011 9:23 am

thanks Tim. Looks like the web source would be less than 40 cents each even with shipping, so I may just try some and dole them out to friends. Chris is bringing home 2 bottles of Ketel One vodka from Chicago duty-free that cost less than 1 bottle here. They are supposed to be for the teachers at the end of the school year but I may keep one for vanilla experimentation. :-)

jeanf · **Posted:** Fri Apr 29, 2011 7:26 pm

Fuzzy/amy - any insight on the difference between the gourmet package and the chef's quality? Besides the $10 price difference. :lol:

TheFuzzy · **Posted:** Fri Apr 29, 2011 9:49 pm

Jean,

No, I'm not sure. I think we bought the chef's quality last time, and have been going through them for 2 years ...

Amy · **Posted:** Sat Apr 30, 2011 10:45 am

Jean,

I'm also not sure. I don't remember what I bought from them last time. I'd send them a note to ask them. I'd be interested in hearing their answer.

Amy

jeanf · **Posted:** Sat Apr 30, 2011 12:03 pm

Thanks, I did do that as well, and will let you guys know what they say!
10 beans at Costco today are priced at just over $10.

Amy · **Posted:** Sat Apr 30, 2011 12:18 pm

Do you know what the country of origin is?

Amy

jeanf · **Posted:** Sat Apr 30, 2011 6:19 pm

Amy wrote:

Do you know what the country of origin is?

Amy

For the costco beans, no. I didn't look. I think they might be Tahiti. For the saffron/vanilla site, they have several different ones. I'm looking at the Tahitian, which I assume are from Tahiti, but could that be the variety versus the country?

Here's the response I received when asked about the difference:

Quote:

None the molecular structure is the same for both. We call them chef quality because the chef does not care if they a bit shorter or not as “pretty” as the gourmet. They are also a bit drier so you get more beans per lb, it is a great buy.

So, I think I'm going to go ahead and order the chef's quality. Having never used a vanilla bean before I'm guessing I won't be able to tell the difference.

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

Scott's just wild about Saffron.

wino · **Posted:** Sat May 05, 2012 2:30 pm

All - we are looking into 'scottstaffin' so stay away from the link until we clear it.

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