There is saffron from other parts of the world and then there is ‘Kashmiri Saffron’. Saffron is probably as expensive as its weight in gold, But then gold is all glow an only show. Kashmiri saffron has made Mughal cuisine what it is, by imparting to it, it’s flavour and colour.
Kashmiri Khawa or Kashmiri tea gets it colour and fragrance from the strands of saffron thrown in.
Kashmiri saffron is different from its Irani counterpart, which is most commonly available around the world. Kashmiri saffron is rare and getting more rare and we make it possible for youth have access to the best Kashmiri saffron.
Crocin, crocetin, safranal, and kaempferol are some of the antioxidants in saffron.
It is also commonly called as Kesar in India.
0.5 G, 1 G
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