(Zafferano, জাফরান, kunyit or केसर)
One of the world’s most expensive spices, saffron is used for coloring and flavoring sweet and savory food. It is from the orange-red dried stigmas of a small purple flower called the Crocus Sativus. It imparts a very pleasing flavor as well as a golden yellow color. In Indian cooking it is one of the most essential, especially in sweets and in savory dishes like Biryani, and Pulaos. The threads get crushed just before using. It should be stored in airtight environment, and kept in a cool, dark place for up to 6 months or in the refrigerator. From Spain in the west to India in the east, yearly more than 250,000 kg saffron are produced worldwide, and among that Iran is responsible for around 90–93% of its global production.
Saffron is known as: