Saffron

Listing ID #3981915

SAFFRON name for a fall-flowering plant ( Crocus sativus ) of the family Iridaceae ( iris family) and also for a dye obtained therefrom. The plant is native to Asia Minor, where for centuries it has been cultivated for its aromatic orange-yellow stigmas . The stigmas, handpicked and dried, yield saffron powder, the source of the principal yellow dye of the ancient world. It was used for numerous purposes by many ancient cultures, including the Sumerians, Phoenicians, Minoans, Egyptians, Greeks, Romans, and Persians. The plant is still grown in limited quantities for the powder, which is used in medicines and perfumes and for flavoring, especially in Mediterranean cooking. It has been estimated that the stigmas of about 4,000 flowers are required for one ounce of saffron powder. Called " Kesar " in the rest of India, saffron is used as a flavoring agent in many food preparations, from rice dishes, such as biryani, to various sweets.
The orange-red stigmas of the saffron plant produce a pleasant aroma and a warm golden orange color. The yellow stamens are also harvested, however they do not have the same aromatic and color properties of the stigmas. Pure saffron consists of only the orange-red stigmas of the saffron plant.
Kashmir is the only place in India, and one of the few places in the world where saffron, the world's most expensive spice grows, to be more specific only on the plateau land of Pampore, just outside Srinagar.
Wherever Saffron is grown in the world, its production is in the hands of small individual farmers and not in the hands of co-operatives or large corporations and traditional methods of quality control are the only form of checking the quality and originality of the Saffron. Chemical analysis at time of each purchase is hardly practical. We must remember that saffron is an herb and not a chemical concentrate. Saffron is a prime example of one such HERB. Therefore, it is important for every supplier to state the origin or source of his saffron, for you to judge its quality because the growing area, its soil and climate creates the basic characteristics and strength of the saffron.
Kashmiri saffron is 100% pure, premium quality, and is available in required packaging. Saffron is harvested only at the end of Autumn. Pampore is famous world wide for its best quality Saffron.
Qualities of Saffron are Mongra , Mancha and Powdered Saffron which are available in packing size of: 1.0 g, 5.0g, 25g, and 50g and in bulk packing of 1 or 2 kilo. Powdered Saffron is prone to catching moisture which greatly reduces its quality. Ensure that it is protected from moisture
Saffron should be stored in an airtight container and kept away from bright light and moisture. Bright light such as sunlight will bleach the color of the saffron. That is why when the Crocus flower blooms, the flower has to be picked at dawn before the sun shines on it.
Benefits: Improves eye sight, Blood Purifier, Anti Depressent, Beneficial for Asthma,Kidney stone & ENT Diseases, Anti Cancer, Development of brain, Energy Booster.