Saffron | केसर – Agmark Graded, ISO-3632 Conformed, Grade A++, Premium Threads/Stigma-20g (20gx1u=20g)

QUALITY ASSURANCE
• Eco-friendly reusable glass jar packing to store & retain freshness, aroma for a longer time.
• Deep red hue in appearance and color pigmentation of above 200usp.
• Moisture below < 10%
• Agmark Graded as “SPECIAL GRADE” saffron. Approved by Dir. of Marketing & Inspection, Dept. of Agriculture, Govt. of India
• Verified and Authenticated by Department of Consumer Affairs, Govt. of India.
• Backed with physio chemical & micro biological lab analysis for purity.
• Certified as Grade 1++ Saffron, which Conforms to ISO-3632 Cat 1 global testing parameters.
• Quality of spice is consistently maintained across supply chain.
• Processing of spice is done in a cGMP (BSI,UK) Certified Unit.
• Our Clean Label Policy – Ethically Sourced, Non-GMO, Vegan, All Natural, Gluten Free, No Added Colors, preservatives or additives.
• Proudly Made In India.

HOW TO USE – TIPS
PLEASE BE PATIENT! SAFFRON NEEDS TIME TO UNLEASH ITS CHARACTER.
1) We recommend grinding the saffron in a mortar first. To grind the saffron, it can be dried
slightly by spreading the filaments or threads of the spice on a sheet of paper for few minutes
holding it at a distance over a hot plate for few minutes.
2) It is advisable to add saffron filaments/threads in hot water at 80 degree (minimum 5ml) or
any other liquid medium as per the recipe for eg. milk, dessert, vinegar, broth, dressing, wine
etc.
3) The most desirable results of saffron is achieved by mixing it in the required medium for at
least 4 hours. Add this saffron dressing (with filaments) 10 minutes before your magical recipe
completes.
4) When handling saffron filaments/threads, wooden utensils should be avoided. The wood
easily absorbs stimulating properties of saffron.

Sweet & Desserts – 10/12 filaments/threads per litre of milk
Rice & Pasta – 6/8 filaments/threads per litre of water or broth
Sauces – 6/8 filaments/threads per 250gram of cream or equivalent of ¼ litre of sauce

0.001 milligram = 6/8 filaments/threads of saffron

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