Saffron (Kesar)

Saffron is the most expensive spice and comes in strands and powder. The strands impart a beautiful deep yellow colour to biryanis and pulao. Saffron also gives a delicate fragrance and honey like taste to desserts. The best way to get flavour and colour from these strands is to crush them slightly between your fingers and soak them in a little milk or warm stock for 20 minutes. Add the liquid and the strands directly to the dish when called for in the recipe. You will need about 18-20 strands to get the required colour. I have used only powder in my recipes as it is the cheapest way to use it.