Taj Mahal Genuine Garden Saffron from Valeriano Gonzalez, in a gold box with a purity seal, for biryani, paella, kheer and saffron rice.
The box is gold with a deep maroon panel, a drawing of the Taj Mahal in fine gold line, and a border of purple crocus flowers down both ends. A red wax-style seal in the corner reads purity guarantee, and the panel says Genuine Garden Taj-Mahal Saffron from Valeriano Gonzalez, Spain, since 1912. As general background, saffron comes from the autumn-flowering saffron crocus, Crocus sativus, and its quality is graded under the ISO 3632 standard. A few threads typically go a long way, which is why saffron is sold by the gram. Commonly, cooks crush a pinch of threads and steep them in warm milk or water for ten minutes before adding the golden liquid to biryani, Persian rice, paella or saffron risotto. Pastry kitchens add it to kheer, saffron ice cream, luqaimat syrup and Eid sweets, and coffee shops infuse it into karak and Arabic coffee. The box is small and gift-like, so it also suits hampers, wedding favours and Ramadan baskets. Saffron threads are delicate. Keep the box closed in a dark, dry cupboard away from the stove, because light and steam dull the threads.