Laasya Sudhakar: Saffron

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Laasya Sudhakar
Laasya Sudhakar

Laasya Sudhakar is the owner and founder of a company specializing in the global distribution of premium saffron from Spain—selected saffron. She has worked as the Director of Sales Operations and Marketing at Knomo London. In her educational career, Laasya graduated with her MBA from Morris Graduate School of Management and BFA in Fashion Design from The Art Institute. She’s also a certified Health Coach and a yoga enthusiast.

Laasya Sudhakar has worked as a director of sales operations. She has also worked as a managing director from where she performed sales operations and entrepreneurship. 

What is Saffron?

Saffron is one of the most expensive spices derived from saffron’s flower stigma. It’s bright yellowish, and the stigmas are carefully hand-picked. About 150 flowers are used to produce 1 gram of Saffron. Saffron has a delicate aroma, and it is globally used as a spice and coloring agent in different cuisines. It only takes a few strands to color and flavor an entire dish. Saffron’s products are harvested in the heartland of Spain, where there are the best climatic conditions for these delicate flowers to thrive and are certified Category 1—premium grade.

Saffrons health benefits

Besides being used as spice and coloring agents, saffrons also have endless health benefits. It contains antioxidants. It’s also a good source of magnesium, zinc, iron, calcium, potassium, and copper. It also has vitamin A, folic acid, riboflavin, niacin, and vitamin C beneficial for overall health. According to the research studies, Saffron improves eyesight, learning, and memory retention, reduces muscle pain, helps in regulating blood sugar, metabolizes carbohydrates, and cancer prevention, among other benefits when used daily. 

Cooking with Saffron

Cooking with Saffron is like performing a culinary coronation as it’s the rarest and most regal spice globally, and it turns everything it touches golden. Great world chefs have utilized Saffron in multicultural cuisines as an exotic culinary spice. Including garam masala in India, paella from Spain, bouillabaisse from France, saffron buns from Sweden, Risotto Milanese from Italy, etc. for premium quality saffron, it only takes a few strands to create rich aromas, flavorful dishes with striking natural coloration.

Conclusion

Among the world’s most recommended spices by renowned chefs, Laasya Sudhakar’s Saffron works beautifully in dishes that feature rice, pasta, eggs, seafood, and chicken. Pale broths, custard, milk, and cream are excellent carriers for the flavor of Saffron. Do not hesitate to put it into trial and enjoy the great taste and color that a unique spice brings to your cooking endeavors.