Specifications

Kashmiri Saffron

1. deep red color

2. long and with a thicker head

KASHMIRI SAFFRON (KESAR)

 

 

The state of Jammu and Kashmir is the place where saffron is predominately cultivated in India. In fact Kashmir is considered one of the three prominent cultivating places of saffron all over the world. Kashmiri saffron is valued all over the world for its fine quality and a large part of the saffron produced in Kashmir is exported to various countries. The stigmas of saffron cultivated in Kashmir are extremely long and with a thicker head. They are also of a deep red color.

 

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 Indian, Persian, European, Arab, and Turkish cuisines. Confectioneries and liquors also often include saffron. It is used for religious purposes in India, and is widely used in cooking in many cuisines, ranging from the Milanese risotto of Italy to the bouillabaisse of France to the biryani with various meat accompaniments in South Asia.

 

{source: Internet Sources}

 

 

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