Saffron, the most expensive spice in the world is derived from the dry stigmata of the plant Crocus Sativus. It is used as a culinary seasoning and to colour - cottage cheese, chicken, meat, rice, mayonnaise, liquors and cordials. It is also used in specialty breads, cakes, confectionaries and Mughlai dishes. Saffron is also used as a perfume in cosmetics. In medicine, saffron is used in fevers, melancholia, and enlargement of liver and spleen. In Ayurvedic medicine, it is used to heal arthritis, impotence and infertility. It has wide range of uses in Chinese and Tibetan medicines


Pushali/ Nagein /
Lachha Kashmiri/
Mogra & Irani