KASHMIRI SAFFRON
KASHMIRI SAFFRON
saffron is the most expensive food on earth,Saffron threads are the stamens of the crocus, a
high-maintenance flower whose climatory pickiness is matched only by its fickle yields. Each flower,
which blooms for one week of the year, produces about three stamens which must be picked by hand .
150 flowers and substantial labor are needed to produce a single gram of saffron,The history of Kashmiri
saffron reveals India age old affair with saffron. No other civilization in the world has been influenced
so profoundly by saffron and its amazing properties. The people of India have enough proud to say that
Saffron is India spice of life.
Kashmir is considered one of the three prominent cultivating places of saffron all over the world. Kashmiri
saffron is seen as the legend of the saffron species where it has been grown in the fields of Pampore near
Srinagar for close to 2500 years.The name pampore is derived from Padmapur meaning (lotus city).
The kashmiri saffron is valued all over the world for its fine quality and a large part of the saffron
produced in Kashmir is exported to various countries. The ideal environment for cultivation of saffron
is cool dry climate and rich soil with excellent drainage and organic content, and Kashmiri land is famous
for all these rich qualities.kashmiri saffron have extra long and thick threads that expand even further
on soaking / steeping.They are deep red in colour with NO yellow content and signifying very high
colouring power.They have Very Intense Saffron nose with high floral top notes and Only a fraction
of the threads are required to create the desired flavour profiles.Quality is the first priority for
kashmiri saffron.
The stigmas of saffron cultivated in Kashmir are extremely long and with a thicker head. They are also of
a deep red color. The size of the stigmas indicates the inherent suitability of the soil and climate for
this product. The saffron kashmir supply to all consumers and traders is the world best saffron known for
its exotic aroma and flavor in culinary preparations around the globe.
