Kesar

Kesar is the Hindi term for saffron, the dried stigmas of the flowering crocus Crocus sativus. Renowned for its distinctive color, aroma, and flavor, saffron is used across South Asian, Middle Eastern, and European cuisines, as well as in traditional medicines and ceremonial foods.

Cultivation and harvest: Saffron crocus is grown in climates with a distinct growing season and a cool autumn. The flowers are picked by hand, and the three red stigmas are separated and dried to produce saffron threads. Because each flower yields only a few stigmas, thousands of flowers are typically required for a small quantity, contributing to saffron’s high market price. Major producers include Iran, India (notably Kashmir), Greece, Spain, and Morocco.

Composition and quality: The spice’s color comes mainly from crocin compounds; aroma from safranal; and flavor from picrocrocin. Quality is judged by stigma color intensity, aroma strength, and the absence of adulterants. Adulteration and mislabeling are concerns in some markets, leading to quality controls and grading systems in various countries.

Uses and cultural significance: Saffron is used to color and flavor rice dishes, stews, soups, and desserts, and also finds places in traditional medicine and cosmetics in some cultures. It holds cultural and ceremonial importance in several regional cuisines and celebrations.

Safety and storage: Saffron should be stored in a cool, dark place and used sparingly due to its potent color and flavor. Generally safe in culinary amounts; excessive consumption can cause mild adverse effects in sensitive individuals.