Kungumapoo is the Tamil name for saffron, the dried red stigma of the Crocus sativus flower. You can buy Kashmiri Kesar saffron online on AlphonsoMango.in from Rs 430 for a 1 g pack. We dispatch by Blue Dart, so check your PIN code at checkout.
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Buy kungumapoo saffron online
Kungumapoo is the Tamil word for saffron. People also search for it as kumkuma puvvu in Telugu, and as kesar or keshar in Hindi, so if you searched for any of those names you are in the right place. We sell Kashmiri Kesar on our Kashmiri Kesar saffron page, in pack sizes from 1 g to 100 g, with prices from Rs 430. Prices can change, so check the product page for the current price and stock.
For most homes a small pack is enough, because a few threads colour and flavour a whole dish. A larger pack suits a restaurant kitchen, a sweet maker or a family that cooks biryani and kheer often. If you cook for a hotel or restaurant, see our restaurant and hotel page.
What kungumapoo is
Saffron is the dried stigma of Crocus sativus, a perennial in the iris family. The plant generally blooms with purple flowers in autumn, and each flower carries three red stigmas. Those threads are picked by hand and dried, which is why saffron costs far more than other spices. Wikipedia notes that it takes roughly 150 flowers to yield 1 g of dry threads, so a 1 g pack represents a lot of hand work.
Three compounds explain what you notice in the kitchen. Crocin gives the golden-orange colour and dissolves in water, which is why saffron colours rice and milk so well. Picrocrocin gives the slightly bitter taste. Safranal, released as the threads dry, is the main source of the aroma. Our guide to the saffron flower and where the threads come from explains the plant in more detail.
Mongra, Lachha and saffron grades
You will see two Kashmiri names on many labels. Mongra means the deep red tips of the stigma, with little or none of the pale style attached. Lachha means longer threads that keep some of the lighter style with the red. Mongra is usually priced higher because it is the more selective cut, and Lachha is a common everyday choice.
| Term | What it usually means | Where it fits |
|---|---|---|
| Mongra | Mostly deep red stigma tips | Special dishes and gifting |
| Lachha | Red threads with some of the lighter style attached | Everyday cooking |
| ISO 3632 category | A laboratory grading, from category III to category I, based on crocin, picrocrocin and safranal | Comparing quality between sellers |
We do not claim a particular lab category on this page. The product page shows the pack details we list. For the full picture, read our guides to Mongra saffron, Lacha saffron and Kashmiri saffron.
How to check saffron is pure
Saffron is easy to adulterate because it is expensive and light. Wikipedia lists common fillers such as dyed silk fibres, corn silk, and yellow stamens, and says that powdered saffron is often diluted with turmeric or paprika. This is the main reason we suggest buying threads and not powder.
- Look at the threads. Real threads are deep red, thin and slightly trumpet-shaped at one end, and they feel dry and brittle.
- Smell them. Saffron smells earthy and slightly sweet. A weak or chemical smell is a warning.
- Watch the colour in water. Real threads release colour slowly into warm water and the thread itself stays red. Colour that rushes out at once is a warning.
- Ask the seller. Ask where the saffron is from, which grade it is and whether there is any batch detail you can see.
These checks are rough clues, not proof. No kitchen test can prove purity, and a laboratory test under ISO 3632 is the real check. We are an FSSAI-licensed seller, and you can read our credentials on the our published brand facts. For more, see our guide on where to buy original saffron.
How to use saffron threads
The method most cooks follow is simple. Crush a few threads lightly, steep them in a few spoonfuls of warm milk or water for 15 to 20 minutes, then add the golden liquid and the threads to the dish near the end of cooking. Heat that is too high can dull the aroma, so avoid boiling the steeped liquid hard.
- Biryani and pulao: sprinkle the steeped saffron milk over the rice before the final steam. See our guide to saffron for biryani.
- Kheer, shrikhand and kulfi: stir the steeped liquid into the milk or hung curd.
- Kesar doodh: warm milk with a few threads and a little sugar. Our Kesar doodh recipe shows the steps, and how much kesar to put in milk answers the quantity question.
- Sweets: a pinch lifts halwa, laddoos and payasam. A few slivers of green cardamom pair well with it.
A few threads per serving is usually enough. Using more does not always taste better, because saffron can turn bitter if overused.
Health and safety
Saffron contains plant compounds that people describe as antioxidants, and it has a long place in Ayurveda and home remedies. Research on saffron is ongoing, and the results so far do not make it a treatment for any condition. We therefore keep this to general information and do not make health claims. Read our overview of saffron health benefits if you want to know what is commonly said.
If you are pregnant, breastfeeding, on medication or managing a health condition, ask your doctor before using saffron beyond normal food amounts. Our guide to saffron during pregnancy covers the common questions, and it also asks you to check with your doctor.
Storing saffron
Saffron breaks down in light and in the presence of oxidising agents, so storage matters. Keep the threads in a small airtight container, ideally dark-coloured, in a cool, dry cupboard away from the stove and from sunlight. Open the container only when you need it, and use a dry spoon so that no moisture gets in. If the threads look dull or smell flat, they have lost much of their strength.
Kungumapoo in South Indian homes
In many Tamil and Telugu homes, kungumapoo has a place beyond the kitchen. Families add it to festival sweets such as kesari bath, payasam and Pongal offerings, and they prepare saffron milk for special occasions. Some families give saffron milk to expecting mothers as a tradition, and for that, please follow your doctor's advice on quantity. Some people use it in puja, mixed with sandalwood paste. These are cultural practices, and we mention them to explain why the name kungumapoo is so familiar.
Delivery and support
We dispatch by Blue Dart, and about 65% of Indian PIN codes get next-day delivery. Whether your address is one of them depends on the PIN code, so we do not promise a fixed day. Enter your PIN code at checkout and you will see what applies.
- Open the pack when it arrives and check that the seal is intact.
- If anything arrives damaged, report it to us within 24 hours of delivery at support@alphonsomango.in or on 8369048029.
- For orders as a gift, see our gifting page.
If you also came looking for mangoes, our Mangoes collection lists the fresh varieties we sell in season.
People also ask
What is kungumapoo?
Kungumapoo is the Tamil word for saffron, the dried red stigma of the Crocus sativus flower. The threads are picked by hand and dried. Around 150 flowers yield about 1 g of dry saffron, which is why it is one of the most expensive spices. It is called kesar or keshar in Hindi.
How can I check that saffron is pure?
Look for deep red threads that are thin, dry and slightly trumpet-shaped at one end. Real saffron smells earthy and slightly sweet, and releases colour slowly in warm water. These are rough clues, not proof. A laboratory test under ISO 3632 is the real check, and threads are safer to buy than powder.
How do I use saffron threads in cooking?
Crush a few threads lightly and steep them in a few spoonfuls of warm milk or water for 15 to 20 minutes. Then add the liquid and threads to biryani, kheer, shrikhand or sweets near the end of cooking. A few threads per serving are usually enough, because too much can taste bitter.
How should I store saffron?
Keep saffron in a small airtight container, ideally dark-coloured, in a cool, dry place away from sunlight and heat. Light and moisture break saffron down and dull its colour and aroma. Use a dry spoon each time. If the threads look dull or smell flat, they have lost much of their strength.
Related searches
- Saffron uses
- Saffron for biryani
- Kesar doodh recipe
- Best saffron in India
- Saffron price in India
- 1 gram saffron price in India
- Saffron flower
- Buy Kashmiri Kesar saffron
Sources and further reading
- Wikipedia, Saffron.
- Wikipedia, Crocus sativus.
Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.
