Saffron is a spice glean and harvested by hands from the saffron crocus, a purple flower that blooms in autumn. Saffron has radiant crimson stigma and style, called thread are collected and dried for use as a seasoning and colouring agent in food.
Kashmiri Saffron has been the world’s most expensive spice. Kesar has a subtly earthy and grassy flavour and whiff, yet sweet, similar to floral and honey.
No spice is more special than Kashmiri saffron. With an unmistakable aroma and flavour, and it bestows a strikingly golden colour on every dish it graces.
Besides being used to flavour dishes, Zafran has been used as an honoured ingredient known to its beauty benefits nourishing skin and making it Lambeth. Kashmiri Kesar is used for skin in the most extensive ways. It is the most costly and imported ingredient earlier used by queens to get beautiful gleaming skin.
SAFFRON FOR TREATING ACNE: Saffron has antibacterial and anti-inflammatory qualities. It is a flawless ingredient for treating acne and breakouts. It holds medicinal properties which help in cleaning up acne-prone skin.
SAFFRON FOR PIGMENTATION AND BLEMISHES: Kashmiri Saffron can be an excellent natural ingredient for diminishing pigmentation, brown spots and other skin blemishes
SAFFRON FOR SCARS: Saffron has healing properties which can step up the process of skin recovery. It also helps lighten the mark in the long run.
SAFFRON AS A SKIN TONER: Saffron is an uncommon skin toner. The radicals present in saffron removes blackheads and extract from clogged pores.
SAFFRON FOR BRIGHT COMPLEXION: Saffron or Zafran is the best ingredient for brightening skin, rich in vitamin C which expedites skin complexion
SAFFRON FOR HAIR GROWTH: Kesar is used as an antioxidant to nourish hair and prevent hair loss, making it healthy and shiny.
The rare and most expensive type of saffron available in the world is Kashmiri saffron or Kashmiri Kesar. Crimson Kashmiri Zafran can be added as a special ingredient for your cuisine as it is well known for its exotic whiff and delish taste.