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Saffron from the South West of India is a beautiful green to produce. The colour can vary from a soft green to black, so this is the type of saffron we should be looking for. It does look a little like jasmine, but for some reason it’s a little lighter and lighter in colour. The colour isn’t always obvious because it gets darker with the sunlight. It is said that the colouring varies according to the saffron used in its production. Saffron is grown in the Indian highlands of north India as well as in Sri Lanka, Nepal, Bhutan, Myanmar, Bhutan and China. Some strains of saffron are more oily and have an unpleasant smell, while others are more sensitive and have much less odor. This saffron is very important in many traditional cuisines for its aromatic flavour.

Saffron in India
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Saffron is used throughout the Indian sub-continent in cooking, as well as for a variety of reasons. The most important one is that it contains the essential oil, which can be used in a large number of dishes, such as curries and stews. The more oily saffron is generally sold on credit when ordering or at small grocery stores. In India saffron can be purchased at any price. You could buy one pound of red saffron worth of dried flower, which is about 3 grams, in India for around Rs.10. So if you find yourself in a country and need saffron, simply walk into a grocery store in any large city and see if you can pick up a few pounds of saff

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