SAFFRONKesar, Zafran

AFFRON

It requires over two hundred thousand stigmas from crocus sativus flowers and a short harvest season of just 10 days per year to make a pound of saffron. That’s why saffron is the world’s most expensive spice. Indians use the threads in hot milk for about 15 minutes before using it to bring out the colors in fancy Mughal dishes it’s not usually in everyday cooking.

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