Kashmiri Saffron

A few crimson threads turn a pot of rice, a saffron custard, or a simmering biryani a deep, glowing gold, with an aroma of honey, hay, and warm earth that nothing else replaces. Bloom the threads first in a spoonful of warm milk, cream, or broth, then stir that colored liquid into rice, risotto, paella, and desserts. This is how a pinch of saffron flavors a whole dish.

Blooming is the step most people skip, and it makes all the difference. Steeping the threads in warm liquid for ten to fifteen minutes draws out their color and flavor evenly, so you get golden, aromatic results instead of stray red threads and wasted saffron. Never scorch saffron in a dry hot pan, and never boil it hard, since high heat turns the delicate flavor flat.

Saffron is the hand-picked stigma of the crocus flower, and it takes thousands of blooms to fill a small jar, which is why it is the world's most prized spice. In Middle Eastern and Indian kitchens it colors celebratory rice, slow-cooked meats, and milk sweets. We source whole Kashmiri threads and pack them sealed away from light, so the color and aroma stay strong.

Single ingredient: saffron threads. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.