DISCOVER MORE ABOUT KUNDAN KESAR

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Saffron, often called the "queen of spices" or "red gold," is derived from the vibrant red threads of the Crocus Sativus flower. These delicate threads are carefully extracted to produce the world's most expensive and coveted spice, renowned for its distinctive flavor and aroma.

The prized spice saffron is obtained from the dried red stigmas of the Crocus Sativus flower, with each bloom containing 3-9 of these delicate, pollen-bearing threads. When harvested and dried, these vibrant red strings are used to infuse food with saffron's distinctive flavor, aroma, and signature yellow-orange hue.

Saffron boasts a distinctive and complex flavor profile, characterized by a subtle sweetness, floral undertones, and a hint of earthy depth. Its unique taste is further enhanced by a delicate herbal note, balancing sweet and sour undertones to create a truly one-of-a-kind culinary experience.

Saffron's versatile applications span multiple industries, leveraging its flavor, color, and aroma. In the culinary world, it's prized as a spice to imbue seafood and rice dishes with its distinctive taste, fragrance, and vibrant yellow hue. Beyond food, saffron extracts are utilized in manufacturing as a perfume fragrance and textile dye. In the pharmaceutical sector, saffron is incorporated into tablets and supplements, while in cosmetology, its benefits are harnessed in skin creams, showcasing its diverse and valuable uses.

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