What is Kasubha in English?
This word is often translated into English as “saffron,” particularly when parts of the flowers are packaged for sale. Kasubha has the scientific name Carthamus tinctorius, while the real saffron has the scientific name Crocus sativus. …
Where is Kasubha used?
Kasubha is one of the most important medicinal plants that is also used in cooking and is called fake saffron. Kasubha is also used in the dyeing industry. The plant is warm and dry in color.
Is saffron and Kasubha the same?
It may look like saffron, it even does what saffron does (impart a yellow-orange hue to food) but kasubha is not saffron. While saffron is derived from the saffron crocus, kasubha comes from the Carthamus tinctorius or, as it is more commonly known, safflower.
What is Kasubha Spice?
1 Kasubha or safflower Popularly known as “local saffron”, those red strands are kasubha. While it looks very much like the saffron strands, it is not saffron. Kasubha is from the safflower.
What’s saffron taste like?
What does saffron taste like? Saffron has a sweet, floral taste to it. It’s earthy and has a complex nuanced flavor. On the other hand, saffron that tastes bitter, metallic, or plastic like are often cheap imitators of this unique spice and should be avoided.
Which is the largest producer of saffron?
Iran
Why is saffron so expensive?
Why saffron is the world’s most expensive spice. Harvesting saffron requires a lot of physical labor to get the flowers from the field to final packaging. The harvesting process plus its distinct flavor, smell, and color make it the most expensive spice in the world. It is easily the world’s most expensive spice.
Is Saffron overrated?
Saffron is neither overrated, tasteless, “for color only,” nor even especially expensive, at least by today’s standards. But though turmeric has many virtues, substituting for saffron is not usually among them, unless you want a bitter, one-dimensional substitute for something grand and complex.