Saffron or Kesar is the world's most costly and expensive spice. It takes a lot of time, hard work and many painstaking efforts just to get few precious stigmas of Saffron. Saffron not only adds colour and taste to our foods but also gives pleasant aroma to a variety of delicacies. It has health promoting qualities one of which is that it brings a natural glow to the skin.
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in European, Arab, South and Central Asian, Persian, and Turkish cuisines. Confectioneries and liquors also often include saffron. Common saffron substitutes include safflower (Carthamus tinctorius, which is often sold as "Portuguese saffron" or "açafrão"), annatto, and turmeric (Curcuma longa). Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery.It is used for religious purposes in India, and is widely used in cooking in many ethnic cuisines: these range, for example, from the Milanese risotto of Italy or the bouillabaise of France to biryani with various meat accompaniments in South Asia.
Saffron has a long medicinal history as part of traditional healing; modern medicine has also discovered saffron as having anticarcinogenic (cancer-suppressing), anti-mutagenic (mutation-preventing), immunomodulating, and antioxidant-like properties.Saffron stigmas, and even petals, have been said to be helpful for depression. Early studies show that saffron may protect the eyes from the direct effects of bright light and retinal stress apart from slowing down macular degeneration and retinitis pigmentosa (Most saffron-related research refers to the stigmas, but this is often not made explicit in research papers.)
We only deal in pure saffron which is produced from Kashmir. Saffron being a well known precious herb is also used for various medicinal purposes. This Pure Saffron provides a rich yellow color to the cuisine and also smells and tastes great .
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in European, Arab, South and Central Asian, Persian, and Turkish cuisines. Confectioneries and liquors also often include saffron. Common saffron substitutes include safflower (Carthamus tinctorius, which is often sold as "Portuguese saffron" or "açafrão"), annatto, and turmeric (Curcuma longa). Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery.It is used for religious purposes in India, and is widely used in cooking in many ethnic cuisines: these range, for example, from the Milanese risotto of Italy or the bouillabaise of France to biryani with various meat accompaniments in South Asia.
Saffron has a long medicinal history as part of traditional healing; modern medicine has also discovered saffron as having anticarcinogenic (cancer-suppressing), anti-mutagenic (mutation-preventing), immunomodulating, and antioxidant-like properties.Saffron stigmas, and even petals, have been said to be helpful for depression. Early studies show that saffron may protect the eyes from the direct effects of bright light and retinal stress apart from slowing down macular degeneration and retinitis pigmentosa (Most saffron-related research refers to the stigmas, but this is often not made explicit in research papers.)
We only deal in pure saffron which is produced from Kashmir. Saffron being a well known precious herb is also used for various medicinal purposes. This Pure Saffron provides a rich yellow color to the cuisine and also smells and tastes great .