Saffron and Indian Cuisine

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Saffron is delicate and thread-like, each measuring 2.5 - 4 cm (1 -1.5 in). Its color is a bright orange-red, and in high quality saffron this is uniform. Saffron bearing white streaks or light patches is inferior and when light specks appear in its powdered form it suggests adulteration.

It is the most expensive spice of all. It has a distinctively pungent, honey-like flavor and aroma. It is available as whole threads or powdered. When ground they form a russet powder. The filaments can be lightly roasted, crumbled in a little hot water and left to infuse to bring out their full strength. Saffron is used to color rice dishes, sweets, puddings, sauces and soups to bright yellow.

Saffran– Names in different Indian Languages

Hindi– Zaffran , Bengal – Keshar, Gujrati –Kesar , Punjabi – Kesar

Tamil - Kumkum a poo, Urdu – Zafran

Saffron's colorant qualities that add vibrant hues to the dishes, its flavor and aroma make it one of the most exclusive spices of the world. Too much Saffron is bitter in taste and only when used in the right proportion and in the right way, does it add its unique magical touch to the dishes. Hence, it is an absolute must to know how to use saffron in Indian cooking

Saffron's authentic flavor is best released through heat. Therefore, the best way to use saffron in Indian cooking is to soak whole threads of it in hot liquid before use. You can either use warm water or hot milk for the purpose, depending on the kind of dish you are preparing. The ideal proportion is one teaspoon of saffron soaked in three teaspoons of liquid, without breaking or crushing them. The traditional, and perhaps the best way is to soak this for about two hours, which lets the threads increase in volume and double in size. Once soaked thoroughly, use the whole saffron threads as and when needed. This form of saffron is best used on Indian main courses like Biriyani or Zaffrani Pulao and also in desserts like Kheer, Phirni, etc. They can be used for garnishing as well on desserts and other dishes. In Indian Cusine,. its most common function is to color rice yellow, as in festive Indian Pulavs and Biryanis. It is also used in desserts like” Kheer’ ,” Gujiya” and “Sevaiyan”.

In Northern India saffron is added in cold milk along with Almond paste to make refreshing drink.