Saffron also known as “Kesar” in Hindi, is a spice derived from Crocus sativus, commonly known as the "saffron crocus" a species of a flowering plant. Only golden colored pungent flower threads are collected and dried for use. It is mainly used as a seasoning or colouring agent in food, specially sweet dishes. Saffron does not expire, but it does have a shelf life like other spices. It loses its strong aroma and flavour as it ages and doesn't get preserved. Though India, Greece, Morocco and Spain engage in saffron farming but Iran dominates global saffron production by a wide margin. Saffron has a sweet floral taste with a tinge of bitterness on the tongue that gives way to delicate earthy, floral and honey notes. Fresh saffron smells a little like sweet hay mixed with freshly mown grass, with a whiff of pepper. This priceless spice gets harmed by direct light, oxygen, dampness, and heat. With only a little exposure, your Saffron will quickly lose its optimum freshness...
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