Saffron comes from Crocus sativus. Each flower produces three red stigmas, and they must be picked by hand on the morning the flower opens. Roughly 150 flowers go into a single gram. This is the entire reason for the price, and it is why saffron is the most commonly adulterated spice sold anywhere.

Whole strands matter more than most buyers realise. Saffron powder is almost impossible to assess by eye, and it is where turmeric, safflower, paprika and dyed corn silk most often end up. Strands can be examined, smelled and tested at home. Spyran supplies kesar as whole strands for exactly this reason.

A genuine strand has a specific shape. It flares into a trumpet at one end and tapers to a fine point at the other, and the colour is a deep crimson red, not orange and not uniform. Safflower, the most common substitute, comes as flat yellow-orange petals with no trumpet and no taper.

Kesar Nutrition and Uses

Saffron is used in quantities of a few strands, so it functions as a flavour and colour ingredient rather than a nutritional one.

• Carries crocin, which produces the golden colour
• Carries picrocrocin, responsible for the distinctive taste
• Carries safranal, the compound behind the aroma
• Used in tiny amounts, so it contributes negligible calories

Saffron is a culinary ingredient. Any question about medicinal or therapeutic use should go to a qualified doctor.

How to Use Kesar

Saffron must be bloomed before use. Adding dry strands to a dish wastes most of what you paid for.

• Take 4 to 5 strands for one litre of milk, or 8 to 10 for a large pot of biryani.
• Warm two tablespoons of milk or water. It should be warm, not boiling, since high heat destroys the aroma compounds.
• Add the strands and leave for 15 to 20 minutes until the liquid turns deep gold.
• Add the liquid along with the strands to your dish, usually near the end of cooking.

For a stronger release, crush the strands lightly between your fingers before blooming.

More saffron does not mean more flavour. Beyond a certain point the taste turns bitter and slightly metallic. Restraint is the correct approach.

Common Uses

• Kesar doodh. Bloom 4 to 5 strands, add to warm milk with a little sugar and elaichi.
• Biryani. Bloom in warm milk and drizzle over the rice layer before the final dum.
• Shrikhand and kheer. Bloom in warm milk and fold in at the end.
• Sweets. Add bloomed saffron to halwa, rasmalai or basundi in the last few minutes.

How to Use Kesar

Saffron must be bloomed before use. Adding dry strands to a dish wastes most of what you paid for.

• Take 4 to 5 strands for one litre of milk, or 8 to 10 for a large pot of biryani.
• Warm two tablespoons of milk or water. It should be warm, not boiling, since high heat destroys the aroma compounds.
• Add the strands and leave for 15 to 20 minutes until the liquid turns deep gold.
• Add the liquid along with the strands to your dish, usually near the end of cooking.

For a stronger release, crush the strands lightly between your fingers before blooming.

More saffron does not mean more flavour. Beyond a certain point the taste turns bitter and slightly metallic. Restraint is the correct approach.

Common Uses

• Kesar doodh. Bloom 4 to 5 strands, add to warm milk with a little sugar and elaichi.
• Biryani. Bloom in warm milk and drizzle over the rice layer before the final dum.
• Shrikhand and kheer. Bloom in warm milk and fold in at the end.
• Sweets. Add bloomed saffron to halwa, rasmalai or basundi in the last few minutes.