Saffron is the world’s oldest and most expensive spice, made from the dried stigma of crocus sativus flowers, a small perennial plant that only grows in three regions globally. This spice is available in three distinct types: Kashmiri, Iranian, and Spanish.
Kashmiri Saffron, also known as “Shahi Saffron” and “Mogra Saffron,” is the most potent variety of this spice. It has an extraordinary aroma and adds powerful colors and flavors to your recipes. This variety of saffron is considered the finest in the world and is the most expensive, as it is difficult to obtain. A hundred kilograms of fresh flowers yield only about three kilograms of saffron. It is dark red and has long, perfect strands…
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and coloring agent in food. Saffron has a long history of use in traditional medicine. 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.
Dried saffron is 65% carbohydrates, 6% fat, 11% protein (table) and 12% water. In one tablespoon (2 grams; a quantity much larger than is likely to be ingested in normal use) manganese is present as 29% of the Daily Value, while other micronutrients have negligible content (table).
Pure and organic Kashmiri Saffron improves mood and cures depression. It reduces the symptoms of PMS and also promotes learning and memory retention. A topical application of pure and organic Kashmiri Saffron may help reduce acne, dark spots, and blemishes.
Saffron will not spoil, but will lose flavor within six months if not stored in an airtight, cool and dark place. Freezer storage can maintain flavor for up to two years.