Kashmiri Saffron

Saffron is the dried stigma and part of the style of the saffron crocus, which is botanically called Crocus sativus, which are harvested, dried, and used for cooking. Saffron has a pleasant spicy smell, and it contains a dye that colors food a distinctive deep golden colour. Safflower, Carthamus tinctorius, is often used as a less expensive substitute for saffron, as is turmeric, Curcuma longa, which mimics saffron's color well but has a unique flavour.

Attributed Medicinal Properties- It has been recognized of value as an antispasmodic, diaphoretic, carminative, emmenagogic and sedative.

Plant Description and Cultivation- A fall-flowering ornamental crocus that does well in warm climates. It grows to 15 cm (6 in) with long thin leaves. The blue-violet flowers contain the precious protruding orange stigmas.


Other Names - Alicante Saffron, Autumn Crocus, Crocus, Gatinais Saffron, Hay Saffron Karcom, Stima Croci, Zaffer.
French : safran
German : safron
Italian : zafferano
Spanish : azafran
Indian : kesa, kesram, khesa, zafran