Specialty of Our Saffron
Shara’s Certified Saffron (Kesar) is Long Thread Kashmir which is also known as Mongra Saffron. Our Saffron is being sourced directly from the farmers/producers of 'The Saffron Town' – Pampore of Jammu & Kashmir territories. This high grade Saffron is grown naturally in valley of Pampore, Kashmir and proper care has also been taken during harvesting so that our certified Saffron reaches to every customer in fresh and perfect conditions. We supply only Premium Quality All Red Saffron of latest crop. The top part of a saffron strand is called ‘Mogra/Mongra’ variety. It is flattened, dark red in color and mainly finds its use in culinary preparation for the aroma, flavour, and color it imparts to cuisines which are bestowed with its magical addition. Saffron also known as Kesar, Azafran. Saffron threads are derived from plant Crocus Sativus and takes more than 175000 flowers or 115-120 kg of saffron flowers to make 1 kg of Saffron. Saffron most important properties are Color Strength (Crocin), Flavour/Taster (Picocrocin), Aroma (Safranal) & Moisture. Our certified Saffron (Saroja/Siddique brand) meets all requirements for being a Premium Quality Product. Kashmiri Saffron with red long threads is known to be better than Saffron of other countries especially Afghani, Irani & Spanish. The saffron is one of the most expensive spices in the world.
Three types of saffron named ‘Lachha Saffron’, ‘Mongra Saffron’ & ‘Guchhi Saffron’ produce in Pampore town (Pulwama Dist) of Jammu & Kashmir Territories.
Health Benefits of Saffron
Medical Disclaimer: - This is general information for the reader and sourced from print data available with various sources. It is not to be used to diagnose health problems or for treatment purposes. Please consult your health care provider for any advice on medication.
Directions for Use:- To extract the true flavour, aroma and colour of the saffron, soak the Saffron Threads needs to be dipped for at least 30 minutes preferably in hot water before use. Pure saffron does not lose its own colour or shape after releasing its flavor into a liquid. It takes at least fifteen minutes for the liquid to change its colour.
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