Shubhavni Kesar – Pure Saffron Stigmas

Where it comes from

• Grown by us in Mainpuri, UP — not bought from traders
• Climate-controlled aeroponic chamber, IoT-monitored
• Harvested the morning the flowers open
• Stigmas separated by hand the same day

What the grade means

• Saffron grade is set by three compounds a laboratory measures: Crocin for colour, Picrocrocin for taste, Safranal for aroma
• Our batch measured Crocin 215, Picrocrocin 92.4, Safranal 26
• ISO 3632, the international saffron standard, places its top grade — Category I — above 200 for crocin and above 70 for picrocrocin, with safranal between 20 and 50. All three of ours sit inside it
• The same report records artificial added colour as absent
• Full lab report published, at shubhavni.com/lab-reports

What’s not in it

• No dye, no oil, no added moisture
• Not maize silk or safflower, which is what a lot of “saffron” actually is

How to use it

• In water, through the day — 5–6 strands in a bottle of water. Let it stand and release, then drink through the day. For children, 1–2 strands in their bottle or school bottle
• In milk — soak 5–6 strands in warm milk for 30 minutes
• In cooking — bloom 5–6 strands in warm milk or water for 30 minutes, then add the liquid and the strands to kheer, biryani, pulao, kahwa or shrikhand
• Never add dry strands to hot oil or ghee — the aroma burns off before it reaches the dish
• A pinch is enough — saffron that needs a heavy hand is telling you something

Test it yourself

• Put a few strands in cold water
• Real saffron releases colour slowly and the strands stay red
• Dyed saffron bleeds colour instantly and goes pale

On the jar

• Batch number, packing date, FSSAI licence
• Glass, not plastic