Kashmiri Saffron Use, Benefits & origin

Saffron is known as the "red gold spice." It has a long history and is essential in cooking because of its unique flavour. This prized spice is famous for its bright golden colour and intense aroma. It brings a special touch to meals. Along with being a delicious spice, It has health benefits many people have appreciated for years.

People in countries like Iran, India, and Greece have been growing and trading Kesar for many years. Picking keshar is much work. Farmers have to choose the delicate threads from the crocus flower by hand. This hard work makes saffron one of the most expensive spices in the world.

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It offers several health benefits beyond cooking. It contains folic acid, a critical nutrient that aids many body functions. The amount we should consume matches FDA guidelines. Saffron is rich in antioxidants. It might also help lower inflammation and boost mood.

This blog will explore how we use saffron, discuss its history and how we grow it, and explain why it is essential for food and health.

Saffron Origin Story

Kesar, also called saffron, comes from the Crocus Sativus flower. It grows mainly in the lovely areas of Kashmir and some parts of Spain. This unique spice has an old history.

People have grown it in places like Greece, Iran, and India since ancient times. Kesar's one-of-a-kind taste and numerous health benefits have made it famous.

It boasts excellent quality and deep red keshar threads. These delicate threads are carefully collected by hand-picking, making them precious in the Red Spice market. Kashmiri saffron has a unique aroma and flavour. Its bright colour also adds to its charm. It represents luxury and fine cooking around the globe.

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