Saffron, 1 gm

Premium quality 1 gm Kashmiri Safran. ABK's Safran is warranted to be 100% pure and natural Safran and is free from any foreign matter. Our Safran has just the long strands and contains no bits or powder; it has a powerful colouring and flavouring capability. A PREMIUM QUALITY PRODUCT BY ABK.
Manufacturer: ABK
Availability: In stock
SKU: ABK201
Delivery date: 7-10 days
$5.99
equates to $170.17 per 1 ounce(s)
This product has a minimum quantity of 10

ABK's Saffron Showcased on Zee France 2

 

The dark red Kashmir Safran is considered as world’s best safrann for its distinctive long, flat, silky threads and with a red darcolouror. Safran, as European name for this spice, ultimately derives from Arabic ''za'ffron''be yellow''. It is called Kesar in Hindi and is mainly produced in Kashmir, Iran, and Spain. The Safran from Kashmir is famous for its intrinsic high quality and as such it is known for its extraordinary aroma and powerful colouring and flavouring capabilities. The main difference between Kashmiri and Iranian Safran is that of the yield of stigmas. Kashmiri Safran alone has a distinguishing feature of long stigmas with thick heads. 

Safran contains water (14.5 -15.5%) protein (12.5-13.5%) total N-free extract (54.5 -57.5%), starch and sugar (12.0-13.5%) , fixed oil (4.7- 8.5%), volatile oil (0.7-0.8%),crude fiber (4.0-5.0%), ash (4.0-4.5 %) and traces of potassium , phosphorous and boron. The yellow-red pigment is crocin ( glycosides). The yellow colour liberated in water by Safran is from crocin. 

How to use Safran: Safran needs moisture to release its flavour. The best way to extract flavour from Safran is to soak the threads in hot (not boiling) liquid for 5 to 20 minutes. Then add both the Safran and the liquid to the recipe.

Storage: Store in a cool and dry place away from direct heat and sunlight to keep your Safran full of intense flavors.

 

 

ABK's Saffron Showcased on Zee France 2

 

The dark red Kashmir Safran is considered as world’s best safrann for its distinctive long, flat, silky threads and with a red darcolouror. Safran, as European name for this spice, ultimately derives from Arabic ''za'ffron''be yellow''. It is called Kesar in Hindi and is mainly produced in Kashmir, Iran, and Spain. The Safran from Kashmir is famous for its intrinsic high quality and as such it is known for its extraordinary aroma and powerful colouring and flavouring capabilities. The main difference between Kashmiri and Iranian Safran is that of the yield of stigmas. Kashmiri Safran alone has a distinguishing feature of long stigmas with thick heads. 

Safran contains water (14.5 -15.5%) protein (12.5-13.5%) total N-free extract (54.5 -57.5%), starch and sugar (12.0-13.5%) , fixed oil (4.7- 8.5%), volatile oil (0.7-0.8%),crude fiber (4.0-5.0%), ash (4.0-4.5 %) and traces of potassium , phosphorous and boron. The yellow-red pigment is crocin ( glycosides). The yellow colour liberated in water by Safran is from crocin. 

How to use Safran: Safran needs moisture to release its flavour. The best way to extract flavour from Safran is to soak the threads in hot (not boiling) liquid for 5 to 20 minutes. Then add both the Safran and the liquid to the recipe.

Storage: Store in a cool and dry place away from direct heat and sunlight to keep your Safran full of intense flavors.

 

 

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Products specifications
Net Weight 1 gm
Country of origin India (Kashmir)
Speciality No Artificial Colors
Speciality No Artificial Flavours
Veg/Non-veg Vegetarian
Shelf life One year
Storage Cool and Dry place
Product tags