Ever since saffron has discovered, it has been put to use. Kashmiri saffron, especially, which is famous all over the world, has been a part of our cuisines from a long time now and finds a place in special cuisines in celebrations and occasions. Be it pigmenting, dying or its use as a spice or condiment, It has been the first choice of those food lovers who have a deep knowledge about how to make their favorite recipes more interesting and delectable.
Something that Persia is proud to own is its Kesar, one of the most expensive spices that are revered in the land. One of the reasons it is highly priced is that it cannot be commonly found except for a few places which have earned its name “red gold”. There might be adulterated species available around, but the flavor, color and quality that Persian saffron has to offer.
Just as its other local produce which mesmerizes the world, Kesar is one of the biggest exports of Iran. In fact, Iran covers about 70% of the world’s total saffron production. Maybe that is the reason it is known as ‘Zafran’.
