Saffron

Other Names:

Kesram

General Description:

Saffron is a spice derived from the flower of the saffron crocus. It is characterized by a bitter taste and hay like fragrance. It contains a carotenoid dye, that gives food a rich orange or golden- yellow hue. This makes saffron a much- sought ingredients in many foods world-wide. In India Kashmir is the main producer of Saffron. It is used in biryani and desserts. Saffron milk beverage is also quite famous.

Advantages:

Disadvantages:

Nutritional Information:

Element	Percentage
Proteins	12
Gums	10
Fiber	5
zeaxanthin
lycopene
α- and β-carotenes
α-crocin	2
glucoside picrocrocin

safran, safron, zafferano, azafran, kesa, kesram, khesa, zafran, Alicante Saffron, Autumn Crocus, Crocus, Gatinais Saffron, Hay Saffron Karcom, Stima Croci, Zaffer