Kasubha is the dried stigmas of a plant, used for coloring and flavoring food; a kind of saffron.
Kasubha, also known as safflower, is a flowering plant that is used as a spice in Filipino and other Asian cuisines. Its deep red flowers are dried and then used as a coloring agent and flavoring in dishes such as rice, stews, soups, and sauces.
Examples of dishes that use kasubha include:
Arroz Valenciana - a Filipino dish of rice cooked with chicken, chorizo, and vegetables, colored and flavored with kasubha.
KBL (Kadyos, Baboy, Langka) - a popular Ilonggo soup made with kasubha, pork, jackfruit, and kadyos beans.
Pinakbet - a vegetable dish made with mixed vegetables such as eggplant, okra, and bitter melon, flavored with fish sauce and kasubha.
Adobo - a classic Filipino dish made with meat (usually chicken or pork) cooked in vinegar, soy sauce, garlic, and kasubha.
Similar spices to kasubha include saffron, turmeric, and annatto, which are also used for coloring and flavoring in various dishes.