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Mannat Kashmiri Saffron, 1g

4.2 out of 5 stars 69 customer reviews
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This is a Vegetarian product.
  • Serving recommendation soak crushed saffron threads in hot water/milk
  • Special feature no artificial flavour, no preservatives, suitable for vegetarians, suitable for vegans
  • Directions we recommend soaking crushed saffron threads in 20 ml of hot (85 degrees celsius) water, milk or wine for at least 45 minutes; The saffron threads will impart their taste, aroma and colour to this solution, which can then be used to flavour your saffron based dishes one can also leave this mixture overnight to create a potent infusion Kashmir saffron threads can also be crushed into a fine powder which can be used to prepare paella, bouillabaisse, risotto etc
  • Storage instructions our Kashmir saffron is packed in food grade inert airtight glass jars with dual layered tight tin caps we also recommend our consumers to harness the power of Kashmir saffron while it is fresh ideally within six to eight months from the date of harvest coloring strength of saffron tends to diminish with time
  • Safety instructions keep out of reach of children
Return Policy

Return Policy

All food products are non-returnable.

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Frequently bought together

  • Mannat Kashmiri Saffron, 1g
  • +
  • Dabur Keora Water - 250ml
Total price:   299.00
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Product information

Technical Details
Weight4.54 Grams
Country of OriginIndia
Ingredient TypeVegetarian
Storage InstructionsKeep in Cool and Dry Place
ManufacturerMannat Traders
Additional Information
Customer Reviews 4.2 out of 5 stars 69 customer reviews
Best Sellers Rank #58 in Grocery & Gourmet Foods (See top 100)
Date First Available6 December 2017
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Important information

1. You can use it with warm milk. 2. It can be added in vegetables as species. 3. Kashmir Saffron threads can also be crushed into a fine powder which can be used to prepare Paella, Bouillabaisse, Risotto etc.

Legal Disclaimer:
While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer.

Product description

A medicinal value product from fields of pampore. Kashmir saffron is the most potent variety of saffron in the world. It has the highest levels of safranal, crocin and picrocrocin - compounds which give saffron its intense aroma, vivid colour and characteristic taste. One can easily identify Kashmir saffron as only the thickest and darkest stigmas are selected for packing within the mongra grade. Kashmir saffron is also the rarest and the most expensive form of saffron available in the markets as annual production is limited to only about 2000-2500 kg which is less than 1 percent of total world production. Post harvest, most of the stocks are sold to Michelin star restaurants around the world as well as private collectors and connoisseurs of fine and rare spices. Kashmir saffron cultivated in and around saffron fields of pampore has consistently produced some of the best saffron in the world with a coloring strength of 210+. Unlike unit-dimensional saffron produced in other parts of the world, Kashmir saffron has a pleasant honey-like aroma and a sweet after-taste which makes it ideal for a wide range of culinary applications. Each pack of Kashmir saffron is stamped with three essential figures. Crocin, picrocrocin and safranal levels based on laboratory tests. Kashmir saffron is an excellent choice for your plating needs as it mostly consists of lush, thick and all red/maroon threads without the tail ends of the stigmas. Every Kashmir saffron harvest is certified using is 5453 / 3632 and phytol-sanitary standards. Our Kashmir saffron comes exclusively from one plantation, one harvest and one processing unit located in Kashmir.

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