Here are 5 saffron substitutes (cheaper options!). Safron might be tiny in size, but its flavor and price are mighty. Here are five fabulous saffron substitutes — from budget-friendly to surprisingly tasty!
Whether you're making basmati rice in the rice cooker, simmering a dreamy milk-based pudding for dessert, or making lemon chicken, saffron brings that bright yellow color and a subtle floral aroma, but if you don't have it on hand, there are substitutes.
WHERE DOES SAFFRON COME FROM?
Saffron comes from the stigmas of the Crocus sativus flower, which is mainly grown in Iran, India (Kashmir), Spain, and Greece, making it popular in Middle Eastern cooking. Each flower produces only 3 red stigmas, making saffron the world’s most expensive spice by weight.
WHAT DOES SAFFRON TASTE LIKE?
Saffron has a subtle, earthy flavor with notes of honey, hay, and a hint of floral sweetness.
There is nothing in my opinion that mimics the unique flavor of saffron, but there are options (and way more affordable) swaps to help your recipe shine.
5 SAFFRON SUBSTITUTES
1. TURMERIC
Let’s start with the most obvious (and easiest) choice: turmeric. It won’t give you saffron’s floral notes, but it will bring that signature golden yellow color, especially in basmati rice, Instant Pot eggs, or even an indulgent rice pudding. Just a pinch goes a long way, and the earthiness pairs well with other spices.
PERFECT FOR
Combine turmeric with a dash of milk and oil to mimic the saffron infusion in sweet and savory dishes.
2. SAFFLOWER
Safflower is sometimes called “poor man’s saffron” — and with good reason. It looks like saffron but has a different flavor. It gives your food a gentle tint without being overpowering. It works beautifully in rice cooker recipes or seafood, where color is key and flavor can come from other ingredients.
PERFECT FOR
Yellow rice, or cooked chicken.
3. ANNATTO SEEDS
Annatto seeds are the secret behind that golden hue in many Latin dishes. Simmer them in oil, strain, and drizzle the infused oil into your dish. You’ll get a warm color and a mild, peppery flavor — a surprisingly good stand-in for saffron.
PERFECT FOR:
Colorful basmati rice, golden scrambled eggs.
4. PAPRIKA OR SMOKED PAPRIKA
Paprika won't give you floral notes, but it does offer color and a unique depth, especially smoked paprika. It’s fantastic in savory recipes where saffron is meant to balance bold flavors. Think: roasted lemon chicken, spiced rice, or even savory puddings (yes, they exist!).
PERFECT FOR:
With roasted lemon chicken or spiced rice.
5. MARIGOLD PETALS (CALENDULA)
This one's for the herbalists and garden lovers. Dried calendula petals (aka marigolds) are edible and can give your dishes a saffron-style color without the high cost. While they’re milder in flavor, they’re ideal when your dish is all about the visual.
PERFECT FOR:
Sprinkle into egg dishes or infuse into milk for subtle floral notes, or golden rice pudding.
❓FAQS
Saffron is expensive because it’s hand-harvested, requires over 75,000 flowers to make one pound, and each flower only blooms for a short time, producing just 3 tiny stigmas. It’s labor-intensive and rare.
Saffron is good for you because it's rich in antioxidants, may boost mood, improve memory, and has anti-inflammatory properties. It’s also linked to better digestion and eye health.
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