Saffron (Zaffran) Kesar – Saffron grown in Spain and other Countires. This is the Most expensive spice.This spice is made from orange colored dried stigmas of the especially cultivated crocus flower(75 stamens are needed to make 100 g (4 oz) of the spice.) It has a distinctively pungent, honey-like sweet flavor and aroma. It is available as whole threads or powdered. When ground they form a rust color powder. The best way to keep saffron for a long time store it in a tight dry container. Do not use saffron while cooking. For best result, sprinkle / mix it after cooking is done. The filaments can be lightly roasted, crumbled in a little hot water and add to your dish to infuse and to bring out their full strength. Saffron gives a rich aroma and bright yellow/orange color. Kesari means Orange-or bright orange- thus Kesar is the name used for Saffron-because of the color.
When added to foods like Rice, Sweet dishes and Milk, it gives out a vibrant color and aroma.
Spain produces probably World’s most Safron. When you buy it in the store, most of the time it is sold in threads form. For Best result , warm a little bit of threads and then crush them. The color comes out very vibrant.
Welcome to thegreenchutney.com
Interested in knowing how to cook Plant based Vegetarian food?
Just Published a BOOK-SIMPLY INDIAN. by Nita Desai.Available on Amazon.
Each Recipe is passionately created in my own kitchen with my own ideas and ingredients, Some recipes are adopted, some are from friends and Family. I have added some packaged items for convenience. These recipes are simple, colorful, palatable, and ideal for today's busy lifestyle. All the recipes are Vegetarian and some are Vegan. Some recipes are Indian, some are of mixed culture and some dishes are fusion. Hope you enjoy them.
I UPDATE MY BLOG OFTEN AS I FIND MORE USEFUL INFORMATION. MAKE SURE TO OFTEN CHECK THE RECIPE YOU LIKE