Cobra Saffron - Nagkesar (mesua ferrea)

Nagkesar (also known as Mesua ferrea or Ceylon Ironwood) has a distinctive flavor profile that can be described as astringent and slightly bitter with earthy notes and a hot potency. It's known for its rich, exotic fragrance that adds depth and character to culinary creations.

The flavor of nagkesar is quite potent - due to its strong aroma, even a slight excess can overpower other flavors in a dish. Think of it as having a similar impact to cloves or star anise, where a little goes a long way.

Common Culinary Uses

• Nagkesar is versatile in the kitchen and is used in several ways:
• Spice blends: It's ground and incorporated into curry powders, masalas, and stews to enhance flavor.
• Rice dishes: It's used to infuse fragrance into rice preparations, biryanis, and pilafs.
• Indian recipes: Its pungent profile works well in curries and picklesDesserts: Often used as a flavoring agent in sweet dishes
• Herbal teas: Can be steeped to create aromatic beverages

In Maharashtra, India, nagkesar is a key ingredient in goda masala, a popular regional spice blend.

Culinary Tips

When using nagkesar in cooking, remember:

Use sparingly: Because of its strong aroma, use it in moderation as too much can overwhelm other flavors. For warming foods: It adds warmth to dishes, making it particularly suitable for winter recipes. In masalas: It blends well in garam masala or kebab masala, but the quantity should be carefully controlled.

Think of nagkesar as a background note that provides depth rather than a front-and-center flavor. It creates a foundation that other spices can build upon, similar to how bay leaves work in Western cooking.

Price per oz