Saffron

Kashmiri saffron carries a GI (Geographical Indication) tag — a legal designation that only saffron grown in Kashmir's Pampore belt can use, similar to how Champagne only comes from Champagne. That's the first thing worth checking before you pay a premium price for it: ask where it's actually grown, not just where it's packed. Real Kashmiri saffron threads are deep crimson with a slightly flared trumpet shape at one end, and a pinch releases aroma almost immediately in warm liquid — no bloom time needed, unlike cheaper imported substitutes. We sell in 1g, 2g, and 5g packs because saffron is used in tiny amounts and shouldn't sit in a drawer for a year before you finish it. Not sure how much to use in kahwa versus a biryani versus a glass of milk? The guide linked from our blog breaks it down by dish.