Saffron vs turmeric
Two golden colouring materials at opposite ends of the price range, and the substitution runs one way only. Turmeric colours convincingly and tastes nothing like saffron, which is why it turns up in fake saffron powder.
botanical
What is being compared
Why these get confused
Powdered saffron is where most adulteration happens, because the thread shape is the only reliable check.
Point by point
| Aspect | Saffron | Turmeric |
|---|---|---|
| What it is | Three stigmas hand-plucked from an autumn crocus, roughly 150,000 flowers to the kilogram. | A rhizome, boiled, dried and ground, produced by the thousand tonnes. |
| Flavour | Honeyed and hay-like with a firm bitterness, and metallic if over-used. | Earthy, bitter and slightly musty, with no sweetness at all. |
| Preparation | Ground and steeped in a little warm water first, which extracts far more than dropping threads in. | Simmered, and traditionally with milk and fat, which is how haldi doodh is made. |
| Colour | A deep gold that develops over minutes rather than instantly. | An immediate, opaque yellow that stains everything it touches. |
| Adulteration | The most adulterated spice there is, and turmeric is one of the substances used. | Adulterated in its own right, historically with lead chromate in some markets. |
The short answer
They are not alternatives in flavour terms and only one of them is an alternative in colour terms. A cheap golden powder sold as saffron is one of these and it is not the crocus.
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