Spice Trail

Royal herb
WOR D S | Saya nt i Ba neR jee

It looks like a vibrant silk thread and adds a rich flavour to any delicacy. What makes kesar an exotic herb is how it transforms any dish to a royal treat.

s exotic as it sounds, kesar is the desi name of the popular spice called saffron. However, what makes it stand out is the silk thread like texture that has a regal feel. Widely used in Asia and the Middle East, kesar is associated with some of the best delicacies. Hence, one can understand why kesar is believed to be one of the most costly spices across the world and is sold by weight. Though found in large numbers in South West Asia as well as Greece, statistics reveal
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that Iran accounts for the largest share of the worlds produce of kesar. The very unique essence of kesar is derived from the flower of Crocus sativus and it is more commonly known as the saffron crocus. But not many would know that what really helps the herb to impart a rich golden-yellow hue to dishes and textiles, is its carotenoid dye content. Some people can also imagine kesar as beautiful metallic strips

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Spice Trail

3-4 cardamom (green elaichi, preferably powdered) 4 fresh cloves 1/2cup of Dry fruits mix (pista, cashewnut, almonds, raisins) 2 tbsp pure ghee and oil 1 tbsp each turmeric, chilli, pepper powders Method Soak rice for 10 minutes and then drain the extra water. Boil it for 5 minutes making sure that the rice remains hard and does not become sticky. Put oil in the non-stick pan and stir the rice in it after draining all the extra water through a sieve. When it looks a bit brown add the turmeric, chilli, pepper powders to it and let them blend in. Add two dollops of ghee and stir in the other garnishing ingredients like saffron, cardamom, cloves and the dry fruits. Keep the preparation covered for 5 minutes over a low flame. or caramelized honey for that matter that can easily add the exotic natural colouring to food items. Thus the practice of adding kesar to the European, Arab, South and Central Asian, Persian, and Turkish cuisines delicacy has been a traditional practice. Because of the rich essence of kesar many people use it as a part of their beauty regimes too. Specially as an age old ritual in India, drinking kesar milk or making a face pack or body wash out of the same is associated with weddings. the 7th-century BC, kesar is believed to have unique healing properties and medicinal benefits ever since its origin. For those who trust the goodness of ayurveda and herbal medicines, kesar can actually cure the spread of cancer, uplift ones mood and also help to control appetite to a great extent. What is really unique is the fact that more specifically Satiereal which is a novel extract of kesar or saffrons stigma, can actually curb the habit of frequent snacking and enhance satiety through its suggested mood-enhancing effect. Thus, kesar can actually prove to be quite beneficial for those who are looking at weight loss. Also, what is noteworthy is the fact that this herb is believed to have a protective effect on the heart as well as prevent the proliferation of breast cancer cells. Overall, kesar is rich in antioxidants too that help to fight free radicals that can damage the cells in the body. Once you get the royal aroma of Kesar Pulao, get ready to relish this delicacy!

Because of its rich essence, people also use kesar in different forms to accentuate their beauty

Kesar Pulao is a delicious Indian rice dish

InspIrIng creatIvIt y
In India many people name their daughters kesar, after the herb. Many regional poets and song writers have also spun their sagas imagining the beauty of kesar transcending into a sensuous girl. Recently, a popular restaurant by the name of Saffron Bay has opened its door too. Keeping true to its name, as the Mughals were known for their style and splendour, the interiors here has been carefully designed and combined with a modern richness of colours and vintage historical artwork. Since the herbs history dates back to

Kesar pulao (saffron rIce)

Ingredients 1 cup of basmati rice a pinch of kesar soaked in 1/2 cup water
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