Kashmiri Mongra Saffron -2g

Q: Why is Kashmiri Mongra Saffron so prized and expensive?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Saffron consists of the finest part of the flower. Only the long, deep-red mongra stigmas are handpicked from each bloom, then delicately sun-dried to intensify flavour and colour. Owing to its intensely labour-intensive harvest, saffron is the world's most expensive spice. Kashmiri Mongra is sought after for its longer threads, deep red colour and strong aroma."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Q: What's the best way to use it?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Soak 4–5 threads in a little lukewarm milk or water for a few minutes to release the colour and aroma. Then add both threads and liquid to your dish. A small pinch is enough for a whole recipe."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Q: How much saffron can I have in a day?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Use it in small pinches. Up to about 1.5g a day is generally considered safe; there's no need for more, and very high amounts (around 5g) are considered toxic."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Q: Is saffron safe during pregnancy?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Saffron is traditionally taken by expecting mothers in small amounts of 5–6 strands to aid digestion and appetite — but always in moderation, and it's best to consult your doctor first."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Q: How can I tell it's real, pure saffron?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Real saffron releases its colour slowly. Soak a few threads in warm water and they will turn the water golden-yellow over minutes while the threads keep their red colour. It has an earthy aroma and a slightly bitter (not sweet) taste. Ours is Grade 1 and lab-tested for purity."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Q: How should I store it?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Keep it in an airtight box, in a cool, dark, dry place. Saffron loses colour and aroma with light, heat and moisture, so keeping it sealed and away from light preserves its strength."}]}]}

GI-Tagged Pampore Saffron. Grade I. Kashmir’s Finest.

4.5

^₹600

~~^₹800~~ ^₹600

MRP (Incl. of all taxes)

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Best Price ₹500 with coupon

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2g Box ₹600 ~~₹800~~ 25% off

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Product Description

Our Grade 1 certified saffron is cultivated by farmers in the lush fields of Pampore, the saffron town of India. It is made by handpicking only the stigma - mongra threads of the saffron flower, ensuring the finest quality for you. Our natural process ensures rich flavour, strong aroma, thicker strands, and superior colouring strength, making it the best available saffron in the market.

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Uses

Steep 4–5 threads in lukewarm milk or water, then add to your dish.
Add to biryani, kheer, desserts and festive cooking for colour, aroma and flavour.
Stir into warm milk for a soothing saffron drink.
Blend into a face pack or saffron water as part of a skincare routine.

Benefits

Grade 1 from Kashmir.
This saffron is grown in Pampore region and graded Grade 1, the finest of the ISO grades (I to IV). Saffron is graded on crocin (colour), safranal (aroma) and picrocrocin (flavour). Since ours is high in colouring strength, just a few threads suffice to colour and perfume an entire dish.
Only the stigma (Mongra).
We handpick just the mongra which is 9-12 mm funnel shaped tip of stigma, the red threads and not the pale style. Every strand is the potent, colour-and-flavour-rich part of the flower.

Faqs

Saffron consists of the finest part of the flower. Only the long deep-red mongra stigmas are handpicked from each bloom then delicately sun-dried to intensify flavour and colour. Owing to its intensely labour-intensive harvest saffron is the world's most expensive spice. Kashmiri Mongra is sought after for its longer threads deep red colour and strong aroma.

Soak 4–5 threads in a little lukewarm milk or water for a few minutes to release the colour and aroma. Then add both threads and liquid to your dish. A small pinch is enough for a whole recipe.

Use it in small pinches. Up to about 1.5g a day is generally considered safe; there's no need for more and very high amounts (around 5g) are considered toxic.

Saffron is traditionally taken by expecting mothers in small amounts of 5–6 strands to aid digestion and appetite — but always in moderation and it's best to consult your doctor first.

Real saffron releases its colour slowly. Soak a few threads in warm water and they will turn the water golden-yellow over minutes while the threads keep their red colour. It has an earthy aroma and a slightly bitter (not sweet) taste. Ours is Grade 1 and lab-tested for purity.

Keep it in an airtight box in a cool dark dry place. Saffron loses colour and aroma with light heat and moisture so keeping it sealed and away from light preserves its strength.

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Kashmiri Mongra Saffron -2g