Saffron in butter

Saffron (Kesar) is the king of super foods and the most expensive spice. In terms of weight, it is even more expensive than gold and is valued since ancient times for its odoriferous, coloring and medicinal properties.

Saffron is very warm in its post digestive effect and hence, it should only be consumed in winters.

In Kashmir, saffron has a long history of being used in culinary and Kashmiri tea (Kahwa). Saffron is also widely used in confectionary, alcoholic and non-alcoholic beverages, coloring agent for sausages, oleomargarines, dairy products such cheese, and ice-cream for color and flavor improvement.

It also has been used for a long time to color butter. Saffron butter goes well with chicken, shrimps, rice, pasta, bread. Saffron threads are used to give cakes, pastries and cookies a butter golden hue and a rich aroma.

Diabetics should drink saffron boiled in milk with a teaspoon of butter. In case of patients with weak liver, it helps to get rid of toxins.
Saffron in butter