Saffron is rich in plant compounds that act as antioxidants, such as crocin, crocetin, safranal, and kaempferol. Antioxidants help protect your cells against oxidative stress.

Usage: Saffron is much used in Indian Moghlai dishes, Biryani, Pulav, Kesari Chicken, Kesari Kulfi etc.

Saffron need to be soaked in a little warm water or milk to infuse.