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Terminology

Kesar

Kesar
Kesar

Kesar (noun.) know as saffron in english has an exotic flavour, aroma and it prolongs shelf life. The taste of the herb Kesar mixes well with herbs and it converts the dish into gustatory delight. Saffron may not be the most popular spice around but is one of the most expensive spices on the planet. It has a slightly bitter taste and should be used in moderation, to avoid intense aroma. The herb has been around since the 8th century. It is considered therapeutic and has been part of the royal cuisine.

Native to the Mediterranean cuisine, primarily Greece and Spain, as well as Southwest Asia, saffron is used in several southern European dishes, the "paella Valenciana" or the French "bouillabaisse", a traditional fish stew. It can be found in Indian biriyani rice dishes, in coffee with cardamom in the Middle Eastern hot drinks and flavoured ice creams. It is also used to prepare curries (made with masala, garlic, ginger, onion, cumin (Jeera), coriander (Dhaniya patte)) and buns. It can be added to garlic (lehsun) mayonnaise and soups.

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