Kesar (noun.) also know as saffron in english is a spice derived from the flower Crocus sativus, commonly known as the "saffron crocus". It is used for culinary purposes as it has a strong intense flavour and its orange-crimson strands provide an attractive bright yellow colour to the food. A pinch of saffron has been an integral part of various Indian dishes. It is used in festive Indian Pilau and Biryanis, and desserts like “Kheer”,” Gujiya”, halva, and “Sevaiyan.”

It can be added to cold milk with almonds (badam) and cardamom ( Ilaichi) to prepare “Thandai” – the Ayurvedic drink to beat summer heat. Good saffron should expand on contact with the water and its expiry date typically comes after one to four years, depending on whether it's whole or ground.


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