Why is Kashmiri Kesar famous?

Oftentimes, we talk about spices in terms of what they taste like or how they smell. But there’s more to these seasonings than just their flavour – many of them have incredible properties that you’ve probably never even considered before! Saffron is one such spice that not only tastes delicious but has medicinal benefits as well. In this post, we’ll go over the fascinating history behind Kashmiri Kesar (Kashmiri saffron) and why it’s so special compared to other varieties on the market today!

Kashmir’s speciality is its saffron which has the best quality in the world.

Kashmir’s speciality is its saffron which has the best quality in the world. Kashmiri Kesar is famous for its high content of crocin, a substance that gives it its distinctive colour and flavour. The variety also differs from other types by having longer stigmas (the part that collects pollen). This makes it easier to harvest and process than other varieties. Saffron from Kashmir has been used for centuries as a spice and dye for food, cosmetics and medicine.[4] It is mainly cultivated in Kashmir but also grows wild on mountain slopes across South Asia.[5][6]

Saffron is the source of yellow colouring used in dishes, desserts and drinks.

Saffron is the source of yellow colouring used in dishes, desserts and drinks. It’s also used as a spice and medicine. Saffron comes from the saffron crocus that blooms from mid-October to mid-November. The stigmas are picked by hand and dried before they’re sold.

The best quality saffron has an intense aroma with a slight metallic tang to it; it should not smell like hay or earthy tones at all! The colour ranges from golden yellow/orange tones with a deep red tinge at its centre when ground up into powder form (this will vary depending on how much moisture there is inside).

Since ancient times, saffron was cultivated in Kashmir.

Since ancient times, saffron was cultivated in Kashmir. The region is the only place where it is still cultivated and therefore has a variety of saffron that is different from other parts of India. This variety has a higher content of crocin than other types of Kesar (which means “saffron” in Hindi). Crocin is an active ingredient that gives the spice its color and aroma; it also helps increase appetite, reduce anxiety and depression symptoms as well as improve blood circulation.

A special type of saffron called ‘Kashmiri Kesar’ is mainly cultivated in Kashmir.

Kashmiri Kesar is a special type of saffron that is mainly cultivated in Kashmir. It’s known for its rich taste and colour, as well as its high content of crocin, an aromatic compound that gives it this unique flavour.

In fact, Kashmiri Kesar is considered to be one of the best types of saffron in the world!

Other parts of India also have a variety of saffron but Kashmir’s Kesar is different from other varieties because it has a higher content of crocin, an aromatic compound that gives it its rich taste and colour.

Kashmiri Kesar is a variety of saffron, which is grown in Kashmir. It has a higher content of crocin, an aromatic compound that gives it its rich taste and colour.

Crocin helps regulate body temperature and cholesterol levels as well as improving memory power, boosting immunity and preventing cancer.

Crocin, the active ingredient in saffron, is a natural antioxidant that helps regulate body temperature and cholesterol levels as well as improving memory power, boosting immunity and preventing cancer. Crocin has also been shown to be effective against Alzheimer’s disease by reducing beta-amyloid plaque formation.

The main reason for this is because crocin is an antioxidant which helps protect cells from free radical damage that can lead to chronic diseases such as heart disease or cancer.

It’s time to make this spice famous

Kashmiri Kesar is the best quality saffron in the world. It’s famous because it has a higher content of crocin, an aromatic compound that gives it its rich taste and colour.

The Kashmiri Kesar is a famous spice and has been used for centuries. It is known for its rich taste and colour. The saffron from Kashmir has a higher content of crocin than other varieties which makes it different from other types of saffron in India. This spice can be used as an ingredient in many dishes or desserts as well as drinks such as tea or coffee.