Saffron smells like bandaids!! I admit, I get drawn to the word "saffron" in a recipe, but if you added a little tumeric for color, I'd be easily fooled. I'm not sure I can readily identify its taste.
"In all our woods there is not a tree so hard to kill as the buckeye. The deepest girdling does not deaden it, and even after it is cut down and worked up into the side of a cabin it will send out young branches, denoting to all the world that Buckeyes are not easily conquered, and could with difficulty be destroyed." - Daniel Drake, 1833