One of the few things in this world that really is worth its weight in gold is Kashmiri saffron. Saffron, a byproduct of the crocus flower, gives meals a lovely golden color and a strong, distinctive, and fragrant taste. It is indigenous to Asia Minor, where people have been growing it for countless years. Saffron is used in colors, fragrances, medications, and food preparation in addition to drinks. Crocus sativus is the botanical name for the spice. Depending on the area, it is sometimes referred to as safran, azafran, or zafferano.
Also Check: Ganthoda and United Spicefruit