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  • Saffron (Kesar)

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Saffron (Kesar)

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Saffron is a powerful spice high in antioxidants. It has been linked to health benefits, such as improved mood, libido, and sexual function, as well as reduced PMS symptoms and enhanced weight loss. Best of all, it’s generally safe for most people and easy to add to your diet.

 

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Description

Ingredients Saffron
Product Style Threads
Recommended Applications Use saffron to season rice dishes such as rice pilaf, Spanish paella, Italian risotto, and Mexican yellow rice. Saffron is especially good when used in cooking seafood dishes such as bouillabaisse.
Basic Preparation Ready to use, simply add to taste. Alternatively, crush and soak saffron to release its flavor. Many recipes call for a “Pinch” of saffron, which is equivalent to about 20 saffron threads.
Taste & Aroma Warm & Earthy
Cuisine Indian, Iranian, Italian, Moroccan, Southeast Asia
Handling / Storage Store saffron in a cool, dark place. Wrap in foil and place in an airtight container.
Shelf Life Properly stored, saffron has a shelf-life of 3 – 4 years, after that and the potency starts to diminish.
Country of Origin India
Dietary Preferences All Natural, Gluten-Free, Kosher Parve, Non-GMO
Allergen Information None Specified

 

 

Saffron

Saffron. The name itself sounds decadent, exotic, alluring. Red strands tinged with yellow; a fiery beauty which humans have found irresistible for millennia. Most people know that saffron is rare and expensive, but many have never had the chance to experience its subtle, sophisticated charms for themselves. For those people, we hope a little history and description of this most prized of all spices will help convince you to take the plunge.

 

What Is Saffron

Saffron is harvested from Crocus sativus, a flower better known as the “saffron crocus.” Each bloom from this crocus produces three yellow styles, each of which ends with a crimson-red stigma. The combination of golden style and crimson stigma constitute what we know as a saffron thread. These threads are plucked by hand and dried, resulting in a fragrant, beautiful spice that is prized the world over.

Why Is Saffron So Expensive

Now that you know where saffron comes from, you may still find yourself wondering exactly why it is so costly. The answer, in short, is that it is extremely tricky to harvest. The saffron crocus only blossoms during a short period in the fall. Once a flower blooms, it must be harvested that same day, as it begins to wilt almost immediately. Since each flower contains only three delicate stigmas, it takes upwards of 50,000 flowers to yield one pound of dried saffron. Considering the intensive work needed for a comparatively small yield, it is not difficult to see why Saffron is so expensive.

How To Use Saffron

We know what you’re thinking. It’s great to know why saffron is so rare and expensive, but what do I do with it? What does saffron taste like? That question is not quite as easy to answer. Appropriately, given the air of mystery surrounding the spice, saffron seems to have different characteristics to different people. Some will note its sweet, honey-like flavor, while others find it earthy and musky. Yet others are able to detect a balance of the two. Saffron is prized as much for its color as its flavor, imparting a rich, golden hue onto recipes ranging from saffron risotto, to a variety of curries, to classic French bouillabaisse. It can even be used desserts, such as pudding, cakes, and sweetened rice. If you are worried about the expense, don’t fret! A little goes a long way. For most dishes, you will only need 1-3 saffron threads to get the desired effect.

 

Types of Saffron

Types of Saffron

Just as saffron is prized in many parts of the world, it is actually harvested in a few different places as well. While the general characteristics of saffron will not vary much, there are some distinct qualities to each variety, and connoisseurs tend to have their own preferences.

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Additional information

Weight 1 kg
Dimensions 12 × 12 × 13 cm
weight

1 kg., 100 gm, 25 gm., 50 gm., 500 gm.

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Spices should be of the purest grade possible and always fresh without loosing true flavors and aroma.
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