Saffron is the world's most treasured spice, so imitations are common. If you are buying Kashmiri kesar for your kitchen, these simple checks will help you choose with confidence.
1. Look at the threads
Genuine saffron consists of thin, trumpet-shaped threads that are deep red, sometimes with a slightly lighter tip. The finest grade, Mongra, is made only of the deep red stigma. Threads that look uniformly bright orange, feel oily, or are mixed with yellow and white strands deserve a second look.
2. Smell it
Good saffron has a warm, honeyed, slightly floral aroma. A dull smell, or no smell at all, usually means the saffron is old or has been diluted.
3. Try the water test
Drop a few threads into lukewarm water or milk. Real saffron releases its golden colour slowly over several minutes while the threads stay red. If the water turns dark red instantly, or the threads fade to white right away, colour may have been added.
4. Taste a thread
Real saffron tastes slightly bitter with a honey-like finish. If it tastes sweet or has no flavour at all, be cautious.
5. Be wary of very low prices
Saffron is hand-picked and takes a very large number of flowers to produce, so it is expensive. A price that looks too good to be true often is.
6. Check the origin and packaging
Kashmiri saffron is grown around Pampore and carries a Geographical Indication (GI) tag. Look for clear labelling, a packing date, and airtight packaging that keeps light and moisture out.
7. Store it well
Keep your kesar in a cool, dark place in an airtight container. Stored properly, it holds its aroma and colour for a long time.
A little goes a long way, so buy from a source you trust and enjoy every thread.