Kesar is a spice derived from the Flower of Crocus sativus, commonly known as the “saron crocus”.The styles and stigmas, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food.
Saron, long among the world’s most costly spices by weight, is native to Southwest Asia and was probably rest cultivated in or near Greece.
As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.
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