Saffron, ONE Gram (1g), Indian Kashmiri

Saffron, ONE Gram (1g), Indian Kashmiri Review

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Saffron, ONE Gram (1g), Indian Kashmiri Feature

• World's Best Indian Saffron
• Saffron threads packaged in a box
• Sealed ensure freshness of saffron
• Pure and natural saffron
• Expensive saffron in affordable price

Kashmir has produced world's best saffron for more than 1,000 years from stigmas of crocus flowers. Each fall, crocus flower blooms for just a few days in Indian Kashmir and harvested during famous saffron harvest. Each kilogram of high grade-Indian saffron needs more than 40 hours of manual harvesting. Kashmir Indian Saffron is truly world's finest saffron with its dark red color and flavorful smell. Indian saffron is incredibly tough to obtain thus making it higher in price than other imports. Indian Saffron is the most expensive spice in the world, now in affordable high quality packaging available through Spice Republic. Saffron is often used to season Spanish Paella, Italian Risotto, Mexican rice, soups, sauces for poultry and fish as well as Indian desserts. Saffron threads are stigma of crocus flowers (Crocus Sativus) collected by labor intensive harvest. On average one crocus flower produces only 3 threads, taking about 150 flowers to produce just a mere 1 gram of saffron. The dried saffron is deep red/orange in color and gives yellow/orange color to dish. Just a few strands of saffron impart its characteristic unique aroma to dishes. To get the best flavor out of saffron grind the saffron (optional), soak in slightly warm water, and add at the end of the cooking. Saffron gives a distinctive flavor but in excess it gives bitter almond-like taste.

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Indian Kashmir Saffron 1 Gram

Indian Kashmir Saffron 1 Gram Review

Indian Kashmir Saffron 1 Gram Feature

• This Kashmiri saffron is 100% pure, premium quality, and sold in a premium quality spice jar sealed in air tight plastic packaging.
• Bright vibrant red color
• Wonderful strong pungent flavor
• Direct from Kashmir India

Widely known as the most expensive spice in the world. Our pure Indian Kashmiri Saffron comes from the dried stigmas of the flowers Crocus Sativus Linnaeus, more popularly known as the Saffron rose. Our Indian Kashmiri Saffron 1 Gram size comes in a small spice jar with a twist off cap. Total saffron weight is 1 gram.

Indian Spice Saffron 2gm

Indian Spice Saffron 2gm Review

Indian Spice Saffron 2gm Feature

• Saffron May Have Still More Health Benefits
• Can Saffron Help to Prevent Cancer?
• Its food color

Saffron. . Saffron is also cultivated in India, Turkey, China and Iran. The name is from the Arabic word zafaran which means 'yellow'. The French culinary term safrané means 'coloured using saffron'. colIts ouring properties have been as prized as its unique flavour. In India its colour is considered the epitome of beauty and is the official colour of Buddhist robes. Saffron was used to scent the baths and public halls of Imperial Rome.Spice Description Saffron is the three stigmas of the saffron crocus. They are delicate and thread-like, each measuring 2.5 - 4 cm (1 -1.5 in). Its colour is a bright orange-red, and in high quality saffron this is uniform. Saffron bearing white streaks or light patches is inferior and when light specks appear in its powdered form it suggests adulteration. Bouquet: Strongly perfumed, with an aroma of honey Flavour: A pungent bitter-honey taste Because of its expense, intense flavour, and strong dying properties, very little saffron is required for culinary purposes and the key is to distribute it evenly throughout the dish being prepared. It can be crushed to a fine powder in a mortar and pestle. It is easier however, to steep the saffron in hot water- a pinch to a cup will create the desired flavour and colour. Culinary Uses Saffron appears in Moorish, Mediterranean and Asian cuisines. Its most common function is to colour rice yellow, as in festive Indian pilaus and risotto Milanese, where its delicate flavour make it the most famous of Italian rice dishes. It combines well with fish and seafood, infamous as a key ingredient of Spanish paella as well as bouillabaisse. In England, saffron is probably best known for its use in Cornish saffron buns where it is paired with dried fruit in a yeast cake. It has been recognized of value as an antispasmodic, diaphoretic, carminative, emmenagogic and sedative

Indian Spice Saffron 1gm-

Indian Spice Saffron 1gm- Review

Saffron. Saffron is also cultivated in India, Turkey, China and Iran. The name is from the Arabic word zafaran which means 'yellow'. The French culinary term safrané means 'coloured using saffron'. Its colouring properties have been as prized as its unique flavour. In India its colour is considered the epitome of beauty and is the official colour of Buddhist robes. Saffron was used to scent the baths and public halls of Imperial Rome.Spice Description Saffron is the three stigmas of the saffron crocus. They are delicate and thread-like, each measuring 2.5 - 4 cm (1 -1.5 in). Its colour is a bright orange-red, and in high quality saffron this is uniform. Saffron bearing white streaks or light patches is inferior and when light specks appear in its powdered form it suggests adulteration. Bouquet: Strongly perfumed, with an aroma of honey Flavour: A pungent bitter-honey taste Because of its expense, intense flavour, and strong dying properties, very little saffron is required for culinary purposes and the key is to distribute it evenly throughout the dish being prepared. It can be crushed to a fine powder in a mortar and pestle. It is easier however, to steep the saffron in hot water- a pinch to a cup will create the desired flavour and colour. Culinary Uses Saffron appears in Moorish, Mediterranean and Asian cuisines. Its most common function is to colour rice yellow, as in festive Indian pilaus and risotto Milanese, where its delicate flavour make it the most famous of Italian rice dishes. It combines well with fish and seafood, infamous as a key ingredient of Spanish paella as well as bouillabaisse. In England, saffron is probably best known for its use in Cornish saffron buns where it is paired with dried fruit in a yeast cake. It has been recognized of value as an antispasmodic, diaphoretic, carminative, emmenagogic and sedative.