Country of Origin: India

Other Names: Indian Saffron

Curry powders, pickles, chutney, devilled eggs, bean and lentil dishes, kedgeree, rice and pilaus, poultry, fish, shellfish, vegetables especially cauliflower and potato.

Cooking Tips:
Although it lacks the aromatic flavour of saffron it does make a very good substitute, the taste is more mild but the colour is a beautiful bright yellow.