Our saffron - a.k.a. Kesar - is organically grown and hand harvested in Kashmir, India at a 4th generation saffron farm. Each strand of saffron is a dried stigma of the crocus flower and each flower typically has 3 stigmas. It takes about 200,000 stigmas to make a pound of saffron and since each stamen has to be handpicked, it’s no wonder that saffron is the most expensive spice in the world. We package only the burgundy-red top of each stigma - known as “Mongra” - to create the most intense flavor and color. In Ayurvedic medicine, saffron is considered to have antioxidant, anti-inflammatory, and anticancer benefits. It is also used as a mood enhancer and to treat depressive symptoms. Whether in Spanish paella, Iranian tadigh, or Indian biriyani, saffron is used around the world in a variety of rice dishes. We love to use it in the original ‘golden milk’ with honey as a natural sleep aid.