Saffron / Zafraan

Saffron has been used in Indian cooking for many centuries and is known as the expensive spice. It is commonly used to flavour rice dishes such as biryani’s and many desserts like kulfi and kheer.

It is derived from the flower of the Saffron Crocus

Its aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has been noted also as hay-like and somewhat bitter. Saffron also contributes a luminous yellow-orange colouring to foods. Because of the unusual taste and colouring it adds to foods, saffron is widely used in Persian, Arab, Central Asian, European, Indian, Iranian, Moroccan and Cornish cuisines.