• Premium Quality Natural Saffron From Kashmir

    Pure and Authentic Kashmiri Saffron or Kesar
    Add Planet Spices Kashmiri Saffron in your Recipes for an Authentic Flavour
    & Aroma.

    Saffron is the world’s most expensive spice. It adds a very unique colour,
    flavour and aroma in the food which is not expressable in just words.

    There are 3 main varities of Saffron all over the world.
    1) Kashmiri Saffron.
    2) Persian Saffron.
    3) Spanish Saffron.

    Among these three varities of Saffron – Kashmiri Saffron or Kashmiri Kesar
    is the most superior one because it grown at very high altitutude in
    Himalayan mountains & valleys of Beautiful Kashmir. Kashmir is known
    as the Heaven of the world. Saffron is so much expensive because the
    stigma’s of saffron flower is used a spice which is very less in weight
    and it’s collect by hand.

    Form: Whole
    Colour: Saffron.
    Place of Origin: Kashmir, India.

    Friendly Recommendation:
    We recommend you to Order atleast 1 g quantity as you will get more
    quantity & discount.

    Buy More – Save More !

    Why Us ?

    1) Pure, Authentic and Natural products free from contaminations.
    2) Hygenically stored, processed and packed.
    3) Free International Shipping on all Orders.
    4) Resoanable prices and superb quality.
    5) We have all the required documents & certificates – So, hassle-free transaction.
    6) Since 2011, we are sending shipments all over the world everyday sucessfully.

     

    What Makes Saffron the Most Expensive Spice in the World?

    The first time I ever saw a saffron field, was in the autumn of 1987. It was a moonlit night and I was being driven back to Srinagar from Pahalgam.
    I had finished the last of my slide film in Pahalgam, and I sat back in the ageing Ambassador, smug that I had done a good day’s work. Little did I
    guess that the sight that was to unfold 70 kilometres away would leave me stupefied with amazement. There was an unending carpet of pale mauve
    flowers, every detail etched sharply in the moonlight. But the miracle was that the carpet stretched on as far as the eye could stretch: uphill, down
    dale, tumbling over hillsides and contours of the plateau for which Pampore was so famous. Those days, there were no cell phones and certainly
    no smartphones, so the best I could do was to store the image in my mind’s eye, where it remains firmly lodged to this day.Saffron is a spice as
    well as a colour. It also is a near magical substance, being the stuff of myths of several countries. There is one plausible reason for it: saffron has
    been known for at least 3,000 years (and perhaps much longer), but saffron does not reproduce on its own – unlike most other plants, it needs
    human intervention to be grown. Given that saffron was probably first grown in what is now Iraq, it means that humans have ensured that it has
    spread to Abruzzo in Italy, La Mancha in Spain, Pampore in Kashmir and, most importantly, a wide swathe around the city of Mashad in Iran.Today,
    while the giant’s share of the world’s saffron crop comes from Iran, one-tenth originates in Kashmir and the rest come from Greece, Italy, and even
    Afghanistan as a United Nations measure to help impoverished farmers with a viable alternative to poppy cultivation. Tiny boutique crops also come
    from New Zealand, Argentina and, believe it or not, Switzerland, where gentlemen farmers want the cachet of calling themselves saffron growers,
    but don’t have the manpower to spend back-breaking hours at dawn, during the plucking season, bending six inches from the ground to pick flowers.
    It is the reason why Spain’s famed La Mancha crop of saffron has been dwindling year after year: European Union minimum wages price Spanish
    saffron right out of the market.Also read: (6 Local Markets You Must Visit in India if You Love Food)

     

    How to Distinguish Real Saffron?

    Because it is such painstaking work to obtain one kilo of saffron, the trade is usually rife with substances that closely resemble the real thing. It is
    only a fair degree of expertise that can distinguish between the two. Sanjay Raina, a caterer of fine Kashmiri food, points out that while real
    saffron must have a sweet smell, it must never actually taste sweet. Drop a few strands in water, and while both the real and the fake will leach
    their colour into the water, the real saffron will remain crimson, while the pretender will turn white.Harpreet Singh Chhabra of Baby Saffron, one
    of the most reliable brands in the world, cautions against buying a few strands in a plastic box without a brand name, address or telephone number
    from a person you don’t know. His logic is that when the seller is an identifiable entity, it becomes less easy to indulge in malpractices. Chhabra, of
    course, can tell good quality saffron from poor quality; real saffron from fake and this year’s crop from old saffron that is past its sell-by date.
    Apparently, it is not uncommon to mix fake and real saffron together. It is also not unheard of to keep saffron strands more moist than they
    should be, because water makes them heavy!

     

    Overseas Marketing office, Vitebsk, BELARUS
    Director KUMAR SANDEEP
    Located in BELARUS.

    Corporate Office : DEVI EXPORTS
    Subash Nagar, New Delhi, India
    Manufacturing Unt : Kashmir Field and Packed in Devi Village , Punjab

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