saffron (केसर)
About saffron (केसर)
Saffron, known as 'kesar' in Nepali, is a highly prized spice that is used in Nepali cuisine, though not as commonly as in other South Asian countries. It adds a unique aroma, flavor, and vibrant golden-yellow color to dishes. In Nepal, saffron is typically used in special occasion dishes like biryanis, sweets, and sometimes in milk-based desserts. Due to its high cost, it's considered a luxury ingredient and is often reserved for celebrations and religious ceremonies. While not a staple in daily Nepalese cooking, its unique properties make it a valued ingredient when used. Due to high price, its a commodity of import in Nepal. It is mostly used by upper class and is seen as luxury item.
Nutritional info
These are the major micro nutrients found in saffron
Seasonality
Saffron itself doesn't have a seasonality in Nepal in the same way that fresh produce does, as it is harvested once a year in the regions it is cultivated (mainly during the autumn months). In Nepal, as saffron is primarily imported, the availability of saffron is generally year-round but is subject to availability and pricing based on global markets.
History
The history of saffron in Nepal is not as extensively documented as in saffron producing regions like Iran, Kashmir, and Spain. Unlike these regions, Nepal does not have a large scale saffron production history. Saffron has been known in the region for a long time likely through trade, but no historical evidence for its cultivation in Nepal is available. It is possible that limited amount of saffron may have been grown in higher altitude areas of Nepal but it is not well-known in Nepal. More likely, saffron has been a valuable trade commodity, brought into Nepal from other saffron producing regions. Its use in Nepal has been primarily driven by its popularity in Indian cuisine, and its cultural and religious significance.