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.