Spanish or Kashmiri Saffron
Saffron is used in everything from fish stew (bouillabaisse, Zarzuela de Mariscos) to Persian rice, Iraqi rice, or simple sauteed shrimp with saffron garlic butter. It’s also afeatured player in many Indian cuisines.
We carry two varieties of saffron: Spanish and Kashmiri. Both are aromatic, beautiful large stamens from saffron crocuses. The soil and weather shape the taste of the saffron. The Spanish saffron is redolent of a big red wine, while the Kashmiri saffron is more subtle, more like a lighter red wine with the subtlest touch of flowers.
Most recipes call for a few threads of saffron, so a one gram jar will last most cooks for a good while. If you cook with saffron regularly, please consider a two gram jar or a two gram jar of each for the savings.
 to Persian rice, Iraqi rice, or simple sauteed shrimp with saffron garlic butter. It’s also afeatured player in...){kind=link}