One must know how to take full advantage of the entire range of flavours packed in these delicate saffron threads without wasting this precious spice away. To truly enjoy the exotic flavours of Kashmir Saffron, we recommend soaking whole Saffron threads in 30 to 40 ml of hot (75 degrees Celsius) water, milk or wine for at least 45 minutes! The saffron threads will impart their taste, aroma and colour to this solution, which can then be used to flavour your saffron based dishes. One can also leave this mixture overnight to create a potent infusion.
It’s said that Gulkand was originally formulated in ancient Indo-Persia (900 B.C) for its intense flavours as an ingredient and for its healing properties as a coolant. It is quite possibly the most complete and authentic rose experience as slow sun-cooking concentrates the flavours of the Damask rose in an easy to use gently caramelized preserve. “Gul” means flower in both Persian and Urdu whereas “Kand” translates into sweetness in Arabic.
