Saffron/Kesari(Kannada)/Kumkuma poo(Tamil)/Kukumpoovu(Telugu)/Kesar(Hindi)
Saffron is the slender, dried, flattened Stigma of a small crocus of the iris family. Often called 'The Golden Spice', Saffron is a culinary and medicinal spice used since time immemorial.
This bright orange-red strands is an expensive spice appreciated for its delicate, distinctive flavour and striking colour. It has a peculiar, exotic, bitter taste. It is used in special dishes, especially in the preparation of different type of sweets. It is also used in perfumes and dyes.
Expectant mothers drink a solution of saffron and milk in the belief that the beauty and complexion of the baby would markedly improve.
Indian Saffron is cultivated on a large scale in Jammu and Kashmir.
Saffron holds the distinction of being the world's costliest spice. The yield of Saffron stigmas is quite small. It takes 30,000 to 35,000 hand-picked blooms to obtain just one pound of dried Saffron.
This bright orange-red strands is an expensive spice appreciated for its delicate, distinctive flavour and striking colour. It has a peculiar, exotic, bitter taste. It is used in special dishes, especially in the preparation of different type of sweets. It is also used in perfumes and dyes.
Expectant mothers drink a solution of saffron and milk in the belief that the beauty and complexion of the baby would markedly improve.
Indian Saffron is cultivated on a large scale in Jammu and Kashmir.
Saffron holds the distinction of being the world's costliest spice. The yield of Saffron stigmas is quite small. It takes 30,000 to 35,000 hand-picked blooms to obtain just one pound of dried Saffron.
Several saffron cultivars are grown worldwide. Spain's varieties, including the tradenames 'Spanish Superior' and 'Creme', are generally mellower in colour, flavour, and aroma
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