Kesar, or saffron, is the fragrant red-gold stigma of the Crocus sativus flower. A few threads add honeyed aroma, colour and gentle earthiness to rice, sweets and warm drinks.
How to use kesar
- Soak 8–10 threads in warm milk or water for 10 minutes before adding.
- Add saffron near the end of cooking so its perfume is not lost.
- One pinch is usually enough for four servings; too much can taste medicinal.
Uses, buying and storage
Use soaked kesar in pulao, biryani, kheer, shrikhand, kulfi and saffron milk. Choose whole vivid-red threads with a clean floral smell and store them in an airtight, light-proof jar.
Benefits and precautions
Saffron provides aromatic plant compounds in culinary amounts, but it is not medical treatment. Avoid concentrated supplements during pregnancy unless a qualified clinician approves them.
Can I use saffron powder?
Yes, buy a trusted product and use a small pinch. Threads are easier to inspect and usually give better aroma.