Saffron FAQ
Common questions about Kashmiri saffron, how to judge quality, and how to get the most from it. If your question is not here, write to us.
About our saffron
Is your saffron 100% pure?
Yes. Every jar holds Grade A+ Kashmiri Mongra saffron with nothing added: no dyes, no fillers, no sugar or oil sprayed on to add weight. It is sold as whole threads so you can inspect it yourself, and we encourage you to run the home purity tests below on it.
What does Mongra mean?
Mongra is the top grade of Kashmiri saffron. Each saffron flower produces three red stigmas, and each stigma is attached to a pale yellow stalk called the style. In Mongra, the style is removed entirely, leaving only the deep red thread that carries the colour, aroma and flavour. Nothing in the jar is filler.
What is the difference between Mongra and Lacha?
Lacha is the same harvest with the pale style still attached. It is genuine Kashmiri saffron, but a portion of every gram is stalk that contributes very little to your cooking. Mongra is more concentrated and costs more per gram for that reason. A gram of each is not an equivalent ingredient. Our full comparison goes into detail.
What does ISO 3632 certification mean?
ISO 3632 is the international standard for saffron quality. It measures three things in a laboratory: crocin for colouring strength, picrocrocin for taste, and safranal for aroma. Category I is the highest tier. It matters because it is measured rather than asserted. Terms like Grade A+++ are marketing language with no regulated definition behind them.
Do you sell saffron powder?
No, and we would advise caution with any brand that does. Powder cannot be visually inspected, which makes it far easier to adulterate. Threads let you see exactly what you bought.
Checking quality
How can I test saffron purity at home?
The quickest check is the water test. Drop a few threads into room-temperature water and wait ten to fifteen minutes. Real saffron releases colour slowly and turns the water a clear golden-yellow while the threads stay red. Fake or dyed saffron bleeds colour immediately, often turning the water orange or red, and the threads go pale.
A second check: real saffron smells sweet and floral but tastes distinctly bitter. Anything that tastes sweet has almost certainly been treated with sugar or honey. Our purity guide covers six tests in full.
Does real saffron dissolve in water?
No. Saffron threads stay intact and release their compounds into the liquid. A thread that visibly breaks apart or disintegrates is a warning sign, not a sign of quality.
Why is saffron so expensive?
It is the most labour-intensive spice in the world. Crocus sativus blooms for roughly two weeks a year, each flower produces exactly three usable stigmas, and every one is picked and separated by hand. It takes in the region of 150 flowers to produce a single gram. Saffron priced far below the market has almost always been adulterated, diluted, or is not what it claims to be.
Using saffron
How much saffron should I use?
Less than most people think. Four to six threads is enough for a cup of kesar milk. Fifteen to twenty threads covers a biryani for four to six people. Ten to twelve suits a kheer for four. Beyond a point, additional saffron turns a dish bitter rather than better.
Why do I need to soak saffron before using it?
This step is called blooming and it makes more difference than quantity does. Saffron holds its colour and aroma compounds inside the thread, and they need warm liquid and time to come out. Crush the threads lightly, add two to three tablespoons of warm milk or water, and leave for at least twenty minutes before adding both liquid and threads to your dish. Dropping dry threads straight into food wastes most of what you paid for.
Can I boil saffron?
Avoid high heat. Safranal, the compound responsible for saffron's aroma, is volatile and burns off. Use warm liquid rather than boiling, and add saffron near the end of cooking. This is the usual reason a dish looks golden but smells of nothing.
How should I store saffron?
In an airtight container, away from light and heat. Do not refrigerate it, because condensation does more damage than time does. Our jars are sealed glass for exactly this reason, so the jar it arrives in is the right place to keep it.
How long does saffron last?
Stored properly, saffron holds its aroma for two to three years and is at its best in the first year. Older saffron has not gone bad, it has gone quiet: it will still colour a dish but will perfume it less. Use a little more, or use it where colour matters most.
Is 1g of saffron enough?
A 1g jar holds roughly 400 to 450 threads, which covers more than twenty cups of kesar milk or around twenty biryanis. For occasional cooking it lasts a long time. If saffron is part of your regular kitchen, the 3g jar makes more sense.
Health and safety
Is saffron safe during pregnancy?
We do not offer medical guidance. Saffron has a long history of traditional use in India, including during pregnancy, but quantities and individual circumstances vary and traditional use is not the same as medical evidence. Please speak to a qualified doctor before using saffron for any health purpose, particularly during pregnancy or alongside medication.
Can saffron be used on skin?
Saffron appears in traditional Indian skincare preparations, usually combined with milk or curd. We make no claims about results. If you have sensitive skin or a known allergy, test on a small area first and consult a dermatologist.