Saffron
     

Saffron

Botanical Name: Crocus sativus

Coming from the dried stigmas of the saffron crocus, it takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world's most expensive spice, said to be “worth its weight in gold”. Kashmiri saffron is seen as the king among all the saffron species. Many historians believe that it was in this region that the cultivation of the purple colour saffron began.

Aroma & Taste: It has a distinctive, tenacious aroma and a penetrating, bitter, but highly aromatic, taste. A small amount will flavour a large dish and color it a brilliant gold.
Saffron appears in Moorish, Mediterranean and Asian cuisines. Its most common function is to colour rice yellow, as in festive Indian pulaos and risotto Milanese, where its delicate flavour make it the most famous of Italian rice dishes. It combines well with fish and seafood.
In Kashmir it is one of the basic ingredients of Qawah (Famous Traditional Green Tea)

Crocus sativus linnaeus

Kashmiri Saffron Saffron Specifications
Moisture 9-11%
Ash 4-6%
Bitterness/Picrocrocine 70-75
Saffranal 35-50
Color Strength (Crocine) 199-220