The J&K administration has issued the certificate of geographical indication (GI) registration for saffron grown in the Kashmir Valley.
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Kashmir saffron
- It is cultivated and harvested in the Karewa (highlands) in some regions of Kashmir, including Pulwama, Budgam, Kishtwar and Srinagar.
- It is a very precious and costly product. Iran is the largest producer of saffron and India is a close competitor.
- It rejuvenates health and is used in cosmetics and for medicinal purposes.
- It has been associated with traditional Kashmiri cuisine and represents the rich cultural heritage of the region.
- Saffron cultivation is believed to have been introduced in Kashmir by Central Asian immigrants around 1st Century BCE. In ancient Sanskrit literature, saffron is referred to as ‘bahukam’.
3 Types
The saffron available in Kashmir is of three types —
- ‘Lachha Saffron’, with stigmas just separated from the flowers and dried without further processing;
- ‘Mongra Saffron’, in which stigmas are detached from the flower, dried in the sun and processed traditionally; and
- ‘Guchhi Saffron’, which is the same as Lachha, except that the latter’s dried stigmas are packed loosely in air-tight containers while the former has stigmas joined together in a bundle tied with a cloth thread
Whats’ so special about Kashmir Saffron?
- The unique characteristics of Kashmir saffron are its longer and thicker stigmas, natural deep-red colour, high aroma, bitter flavour, chemical-free processing, and high quantity of crocin (colouring strength), safranal (flavour) and picrocrocin (bitterness).
- It is the only saffron in the world grown at an altitude of 1,600 m to 1,800 m AMSL (above mean sea level), which adds to its uniqueness and differentiates it from other saffron varieties available the world over.
