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Spices
Saffron
Saffron is a highly prized spice known for its vivid crimson-red threads, distinctive aroma, and slightly bitter, earthy taste. It is derived from the stigmas of the flower Crocus sativus, commonly known as the saffron crocus. Each flower yields only 3 stigmas. It takes about 75,000 flowers to produce one pound of saffron, making it the most expensive spice in the world by weight.
Common Uses
- Culinary: Widely used in Middle Eastern, Indian, Mediterranean, and European cuisines.
- Key ingredient in dishes like.
- Paella (Spain)
- Risotto alla Milanese (Italy)
- Biryani and Kheer (India)
- Bouillabaisse (France)
Key Characteristics
- Colour: Deep red threads; imparts a rich golden-yellow hue when used in cooking.
- Flavor: Subtly bitter, with honey-like, earthy, and hay-like undertones.
- Aroma: Warm, metallic-honey, slightly floral fragrance.
Medicinal and Traditional Uses
Historically used in traditional medicine for its antioxidant, mood-enhancing, and anti-inflammatory properties.
Sometimes used as a natural dye
- Pesticides: Complying with requirements for pesticide residue levels As per the regulations of the destination country.
- Allergens: Free from Allergens (Other mandatory requirements will be in compliance to the respective regulations of the destination country.)
- Packing: Box as per your requirement. (Provide customized packing as per your requirements.)
- Shelf-Life: 24 Months, under proper storage condition