Mongra is the top grade of Kashmiri saffron. The red stigmas are separated from the pale yellow style entirely, leaving only the part of the flower that carries colour, aroma and taste. Nothing in the jar is filler.
This matters more than it sounds. Lacha, the grade below it, is the same harvest with the style left attached, which means a portion of every gram you buy contributes almost nothing to your cooking. A gram of Mongra and a gram of Lacha are not equivalent ingredients.
What we sell
Both jars here hold the same saffron: Grade A+ Kashmiri Mongra, hand-harvested before sunrise, ISO 3632 certified, with no additives and nothing sprayed on to add weight. They are sealed in glass because saffron degrades in light and air.
Choose 1g to begin with, or if you cook with saffron occasionally. Choose 3g if it is part of your regular kitchen, or if you make kesar milk often.
How to tell you are getting the real thing
Real saffron turns water golden-yellow, not red, and takes ten minutes or more to do it. It smells sweet and tastes bitter, never the reverse. The threads are trumpet-shaped, flaring at one end.
Run those tests on ours. We would rather you did. Our full purity guide walks through six of them, and this piece explains the grades in detail.
2 products
2 products
