For most of the year, the fields outside the small Kashmiri town of Pampore are dry and barren. Then, with the arrival of the late autumn sun, and amidst the surrounding snow- capped mountains, these fields take on a new life as a sea of tiny lilac flowers sway ever so gently, exuding a sweet aroma into the air. As thousands of villagers gather in the fields with their wicker baskets, their harvest continues to entice and inspire royalty and commoners alike in India and around the world.
At The Saffron House our chefs soak the threads in water or milk before adding it to the various dishes. This also encourages that gorgeous yellow color to shine through. Using too much saffron can make a dish bitter but our chefs have mastered the use of saffron so that it provides the food with exquisite aroma and taste.
Saffron arrived in India thousands of years ago, probably brought by merchants and immigrants through the Central Asian route. Since then Kashmir has been the perfect habitat for the crocus flower to prosper. From food and cosmetics to religion and medicine, saffron has for centuries held a special place in Indian culture.
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