ABK's Saffron Showcased on Zee News (India)
In India, Kashmir has a geophysical and cultural background for excellent Saffron cultivation. Saffron from the state of Jammu and Kashmir (India), is famous for its high quality due to high coloring strength, aroma, and bitterness; however, the quality of Saffron generally sold in Kashmir, India is low as there is a rampant adulteration in original Kashmir Saffron. Mixing of Iranian Saffron with Kashmir Saffron and then selling it as genuine "Kashmiri saffron" is now a common practice.
At ABK, we have been there selling genuine Kashmiri Saffron since about last five decades and we stand out in selling only the best quality of Kashmir Saffron in India.
It is interesting to note that one kilo of fresh Saffron flowers produces approximately 18 g of Saffron (Mongra - All red).
How to use Saffron
Saffron needs to be steeped. To draw out the color and to ensure that it's evenly distributed throughout the dish it's to be added to, steep saffron threads in a little warm water, stock, milk for about 30 minutes before using. Then add the liquid to the dish, usually towards the end of cooking.
Storage: Store in a cool and dry place away from direct heat and sunlight to keep your saffron full of intense flavors.