This high-grade Kashmiri saffron is from India, is known as kesar. Saffron is dried yellow-orange stigma of the saffron crocus (Crocus sativus). it takes anything from 70,000 to 250,000 flowers to make one pound of saffron.
Saffron is the important ingredient in Indian recipes of rice, sweets, and ice-creams, indispensable ingredient in such famous dishes as Paella, essential in the preparation of its famous Risotto.
Since heat releases saffron's flavor essence, it needs to be steeped in hot water, broth or milk before being added to food.For every teaspoon of saffron, add 3 teaspoons of liquid; soak for a minimum of two hours. The leaves will expand to 1 1/2 times their dry size. Saffron gives a golden hue, adds deep yellow-orange color and a characteristic sweet and musky aroma..Use it sparingly.
The saffron has an antiseptic smell to it. I think it came from the container it was in. I have yet to use it, so I don’t know if the smell will carryover in the flavor.
The saffron has an antiseptic smell to it. I think it came from the container it was in. I have yet to use it, so I don’t know if the smell will carryover in the flavor.
