Saffron has a pleasantly bitter flavour. It’s a cooling spice.
It is one of the most expensive spices in the world. 225,000 stigmas of the crocus flower
go to make one pound of saffron. The Greeks and Romans used saffron to perfume
their baths. Saffron is also useful as a dye. |
|
Found in the Mediterranean area, Spain is the main exporter. Indian saffron is cultivated
chiefly in the Jammu & Kashmir valley. Moderate climate, organic-rich soil, excellent
drainage in the valley make Indian saffron superior to its foreign counterparts. |
| Botanical name |
Family name |
Commercial part |
| Crocus sativus L. |
Iridaceae |
Stigma |
Saffron is much used in Indian Moghlai dishes, biryani, pulav, Kesari chicken, Kesari
Kulfi etc. Saffron need to be soaked in a little warm water or milk to infuse.
Saffron loses flavour after a month.
A part of the blend in EVEREST Kesari Milk Masala. |
