Saffron - Kesar or Keshar - केसर, ज़ाफ़रान
The dried stigmas of the saffron crocus flower are known as saffron. Each flower contains three bright red stigmas that are handpicked, an extremely labor-intensive process, making it one of the world's most expensive spices. The stigmas are dried until they shrink into slender, delicate thread-like, strands with a bright orange-red color and delicate aroma.
The dried stigmas of the saffron crocus flower are known as saffron. Each flower contains three bright red stigmas that are handpicked, an extremely labor-intensive process, making it one of the world's most expensive spices. The stigmas are dried until they shrink into slender, delicate thread-like, strands with a bright orange-red color and delicate aroma.
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| Pure Saffron - World's most expensive spice |
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| Close-up look - Saffron is used in small amounts to flavor Nepali dishes. The threads are usually crushed and infused in warm liquids to extract their full aroma and flavor and to give even color to the dish. |
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| Saffron is available in strands and in ground form in an airtight container, dated and labeled with the source in Indian, Middle Eastern, and regular supermarkets. Good quality saffron has a strong pleasant flavor, and is light, glossy, and soft to touch. Ground saffron loses its potency more quickly and can be easily adulterated with fillers unless you get it from a reputed spice vendor. |
