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)
Origin and Cultivation:
Grown mainly in Iran, India (Kashmir), Spain, and Greece.
Each flower yields only 3 stigmas, and it takes about 75,000 flowers to produce one pound of saffron, making it the most expensive spice in the world by weight.
Key Characteristics
- Color: 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
