Creeksong

I once bought a bulp package as "Saffron Crocus", but the crocus in it where some very regular looking decorative purple crocus not developing any red threads, just blossoming rather late. Ended up moving them out from the kitchen herbs into the lawn. :o(
I agree about the taste of saffron... would be very nice to get a little of the real stuff from homegrowing, but if it does not work I make the paella spice with extra curcuma and tarragon... the first got cheaper at the grocery as asian cooking became common place and the later grows like mad in my herb patch.

Saffron is not used by the 1/4 tablespoon or so, not only for it is comperably expensive even in the smal doses but also for it is much, much stronger than the moderately priced stuff that makes the "paella spice mix" or "paella helper" labeled mystery bags in the big chain supermarkets spice rack to colour the rice yellow and smell somewhat exotic at the same time.

The way already old romans sublemented saffron when it was to expensive or not to come by was calendula petals.
There is the odd "Colorante Alimentario" selling spice brand that advertises with this history but that stuff is not really the old roman saffron ersatz. If you read the tiny print on the (usually authentic spanish) "Colorante Alimentario" you will find it is just a mega-yucky mix tartrazine, sunset yellow FCF (that's E102 and E110 or Yellow 5 and Yellow 6 according to national labeling differences) and to go with this a lot of corn starch as carrier and plain salt -- not any spice at all, just a probaply unhealthy dye.
True roman style calendula paste however tastes very bitter. If you use enough to get a good golden colour, it spoils everything.

Better always use curcuma (in america sold as turmeric) to make your rice a great bright yellow. It's a very healthy antioxidant and not overpowering in taste, sublementing with some sweet smelling kitchen herbs and propper sea salt can add a lot of flair for anyone not really insisting on the pricey real thing.