Saffron: Saffron is a bitter-sweet tasting spice having hay-like or grassy fragrance. This exotic spice is famous for its medicinal, coloring and flavoring properties. Saffron’s thread-like stigmas are a uniform red-orange color denoting superior quality. In foods, saffron is used as a spice, yellow food coloring, and as a flavoring agent. Saffron is widely used in Indian, Persian, European, Arab, and Turkish cuisines. It is an essential ingredient in the preparation of kheer, pedhas, etc.
Saffron is used as an expectorant for asthma and cough. It is also used in curing sleep problems (insomnia), cancer, flatulence, depression, etc. It is also a well-known aphrodisiac.
Tip: Its flavor is best preserved by storing in an airtight container in the freezer.
Kashmiri Saffron: Kashmir is the third largest producer of saffron in the world. This variety is well known for its rich color and flavor.
It can take 75,000 saffron blossoms to produce a single pound of saffron spice. Saffron is largely cultivated and harvested by hand. Due to the amount of labor involved in harvesting, saffron is considered one of the world's most expensive spices.