Agriculture
K
ashmiri saffron is one of the most precious and expensive spices in the world, known for its deep color, rich aroma, and strong flavor. It is grown exclusively in the Karewa highlands of Kashmir, particularly in areas like Pampore, Pulwama, and Budgam. The unique climate and soil conditions of Kashmir make its saffron superior in quality compared to saffron grown in other regions.
Saffron is obtained from the dried stigmas of the Crocus sativus flower. Each flower produces only three stigmas, and thousands of flowers are needed to produce just a few grams of saffron. This labor-intensive harvesting process is the main reason behind its high price. Saffron cultivation in Kashmir usually begins with planting corms in August, flowering in October, and harvesting shortly afterward.
Kashmiri saffron is known for its high crocin content, which gives it a deep red color, along with strong levels of safranal and picrocrocin responsible for aroma and taste. It is widely used in traditional Kashmiri cuisine, sweets, beverages, and also in Ayurveda and Unani medicine for its medicinal properties.
Despite its fame, Kashmiri saffron faces challenges such as climate change, reduced rainfall, urbanization, and lack of modern farming practices. Production has declined over the years, affecting farmers’ livelihoods. To revive the sector, the Indian government launched the National Saffron Mission, focusing on irrigation support, better corm quality, and scientific cultivation methods.
Today, Kashmiri saffron has received the Geographical Indication (GI) tag, protecting its authenticity and helping farmers get better prices. With proper branding, quality control, and global marketing, Kashmiri saffron continues to hold immense potential as a symbol of Kashmir’s agricultural heritage.