Reddish orange strand like, stigma of crocus sativus flower. A premium variety, traditionally known as Mongra in Kashmir.
How do you cook it?
Take a small pinch of saffron strands, add in lukewarm water/milk and let it release the colour. Add it to gravies, pulavs, breads, milk based desserts and other bakery items.
What does it taste like?
Sweet floral taste with a hint of bitter. Warm and earthy after taste.
Is it good for me?
Rich in antioxidants, helps in stimulating the appetite and mood disorders.
Saffron has always been an expensive spice because of the presence of antioxidants, crocin, picrocrocin and safranal in it. The antioxidant crocin is known to contain anti-depressant properties, improve inflammation, reduce appetite, protect brain against damage and help in weight loss. Safranal, which gives saffron its unique aroma and color helps improve mood, memory, learning ability and helps against oxidative stress. Saffron is also identified as an aid against Alzheimer’s. With so many properties it is ought to be very special and is a must in every household even if in a minimal quantity.
Generations of craftsmen in Kashmir adopted techniques of art over centuries from travelling artisans, most recently in the 15th century from the followers of King Zain-ul-Abidin. A collective of woodcarving, copper engraving, carpet weaving and hand-made paper pulp art called Papier-Mache.