Saffron , called Kesar, are world's most expensive spice by weight and comes from dried stigma from the inside of the flower of the saffron crocus (Crocus sativus) plant. In Indian subcontinent, Saffron (Kesar) is grown in the Kashmir.It takes 150 thousand flowers to get just 1 kilogram of Saffron. The reddish dark orange thread of Saffron (Kesar) give food a bright yellow color with a peculiar subtle aroma and flavor. Usually, dry Saffron (Kesar) is soaked in warm water or milk to extract its flavor before being added to a dish. Saffron (Kesar) is used in many rice dishes such as biryani and in desserts such as kesar ras malai.