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The Two Brothers A++ Kashmiri Mongra Saffron is sourced directly from the lush Saffron fields of Tulbagh Pampore - the Saffron town of India. After the flowers are harvested the purple petals are separated. 6 saffron strands are carefully pulled out using 2-3 fingers comprising both female (3 red strands) and male (3 yellow strands) while ensuring the pedicle is attached to the strands. This is followed by sun-drying for at least 2 days to remove all moisture. Then the strands are again moistened on white woolen cloth so the heavier stronger red strands can be separated from the lighter orange or white parts of the strands. This careful labour intensive manual process makes Saffron the most expensive spice in the world. Our process also ensures the best quality saffron that is highly aromatic and imparts rich colour and strong flavour to dishes. It is best before 12 months from the date of packaging.
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