Saffron features in European, North African, and Asian cuisines. Its aroma is described by taste experts as resembling that of honey, with woody, hay-like

1. RATE OF SAFFRON IN INDIA

2. Description
 Saffron features in European, North African, and Asian cuisines.
Its aroma is described by taste experts as resembling that of
honey, with woody, hay-like, and earthy notes; according to
another such assessment, it tastes of hay, but only with bitter
hints. Because it imparts a luminous yellow-orange hue, it is used
worldwide in everything from cheeses, confectioneries, and
liquors to baked goods, curries, meat dishes, and soups. In past
eras, many dishes called for prohibitively copious amounts—
hardly for taste, but to parade their wealth.
Because of its high cost saffron was often replaced by or diluted
with safflower (Carthamus tinctorius) or turmeric (Curcuma longa)
in cuisine. Both mimic saffron's colour well, but have distinctive
flavours. Saffron is used in the confectionery and liquor
industries; this is its most common use in Italy. Chartreuse, izarra

3.  Threads are a popular condiment for rice in Spain and Iran,
India and Pakistan, and other countries.Two examples of
such saffron rice is the zarzuela fish-seafood stew
and paella valenciana, a piquant rice-meat preparation. It
is essential in making the French bouillabaisse, which is a
spicy fish stew from Marseilles, and the Italian risotto alla
milanese.The saffron bun has Swedish and Cornish
variants and in Swedish is known as lussekatt (literally
"Lucy cat", after Saint Lucy) or lussebulle.The latter is a
rich yeast dough bun that is enhanced with saffron, along
with cinnamon or nutmegand currants.They are typically
eaten during Advent, and especially on Saint Lucy's Day.
In England, the saffron "revel buns" were traditionally
baked for anniversary feasts (revels) or for church
dedications. In theWest of Cornwall, large saffron "tea
treat buns" signify Methodist Sunday School outings and
activities.
 In traditional dishes of La Mancha, Spain, the spice is
almost ubiquitous

4.  Despite its high cost, saffron has been used as a fabric dye,
particularly in China and India. It is in the long run an unstable
colouring agent; the imparted vibrant orange-yellow hue quickly
fades to a pale and creamy yellow . Even in minute amounts, the
saffron stamens yield a luminous yellow-orange; increasing the
applied saffron concentration will give fabric of increasingly rich
shades of red. Clothing dyed with saffron was traditionally reserved
for the noble classes, implying that saffron played a ritualised and
status-keying role. It was originally responsible for the vermilion-,
ochre-, and saffron-hued robes and mantles worn by Buddhist and
Hindu monks. In medieval Ireland and Scotland, well-to-do monks
wore a long linen undershirt known as a léine, which was
traditionally dyed with saffron

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