Saffron cultivation in Kashmir is unique in the world.

The word Saffron derives its name from Arabic word “Azaffron” meaning yellow. The crop grows in climatic diverse regions varying in altitude, range of temperature and humidity conditions. characterized by cool to cold winters with autumn winter spring precipitation and warm summers with very little rainfall. It is said that Saffron cultivation began in Iran and Kashmir for the first time and spread to other countries as a result of wars and conquests by foreign armies. However, cultivation dates back to 550AD.

The crop requires a lot of labour wages which has led to decline in Saffron acreage in Turkey and Spain and its almost disappearance in Italy. However, Iran is a major producer of Saffron contributing to more than 65% of world’s Saffron production. Saffron is mainly found in three variants- Kashmiri Saffron, Persian Saffron, and Spanish Saffron. The purest, high-quality Saffron is found in Kashmir, India.

The finest quality Saffron is cultivated in the plateaus of Kashmir, where the climate favors its taste, flavor, and texture. The threads of Kashmiri Saffron are deep red color or dark red.

In India, Saffron cultivation is confined to only one state – Jammu and Kashmir although efforts are on to commercialize Saffron in some areas of Himachal Pradesh and Uttaranchal.

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MEDICINAL VALUE OF SAFFRON

Saffron merits usage as a medicinal herb from ancient times. Saffron being composed of three chemicals – carotenoid pigment, picrocrocin and safranin with carotenoid, attributing it with anti-cancer, anti-tumor and immunomodulatory properties. Dimethyl crocetin, the compound responsible for these effects and crocetin improving memory and learning skills. It is observed that the Indian Saffron has the potential to prevent and treat certain forms of cancer.

Saffron finds many uses in Ayurveda, Unani, Chinese and Tibetan medicine. It is popularly known as a stimulant, warm and dry in action, helping in urinary, digestive and uterine troubles. In Ayurveda, Saffron is used to cure chronic diseases like asthma and arthritis, treating cough and cold, acne and helps regulate menstrual disorders. It is also used in fevers and enlargement of spleen and liver.

Saffron has been found to be beneficial in the treatment of several digestive disorders, strengthening the function of stomach, antispasmodic, diaphoretic, a sedative which combats cough and bronchitis, mitigates colic and insomnia. Aqueous and ethanol extracts of Saffron have been found to reduce blood pressure in dose dependent manner. The potential of Saffron extract and its active carotenoid ingredients for treatment of neurodegenerative disorders accompanying memory impairments, for psoriasis, allergic asthma and as antidepressant, anti-inflammatory as well as antiseizure remedy cannot be ruled out. The Iranians use Saffron as an anticonvulsant remedy.

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Data also suggest that crocetin may be helpful in preventing Parkinson’s disease. Saffron is also rich in many vital vitamins including Vitamin A, Folic acid, Riboflavin, Niacin and Vitamin C that are essential for optimum health.

SPICE AND EXPORT VALUE

Saffron is a regal spice of matchless aroma and the costliest spice in the world. 75,000 flowers are needed to make one ounce of pure Saffron. Each filament can color 700 times its own weight in water. The “golden spice” as it is known, finds its use as a coloring and flavoring agent. It has a distinct aroma and flavor because of the chemical component safranin and picrocrocin. Because of the presence of natural carotenoid chemical compound crocin, it imparts yellow color. It is used in soups, sauces especially in rice dishes to give bright yellow color and distinctive flavor. In Middle East it is extensively used in rice, coffee and desserts.

Saffron tea is also quite popular. In Spain, where Saffron is also cultivated, it is used for making typical Spanish cuisines. Kashmiri Saffron is used in preparing “zaffrani kehwa”. Not only this Saffron is used in dairy for coloring butter and cheese, it is used as a key ingredient in the manufacture of flavored chewing tobacco. Since Saffron is a natural organic colorant and unlike other plant colorants it is highly permanent and doesn’t fade easily, hence finds its use as a dye.

Also, Saffron finds its use in cosmetic industry as an ingredient for making face masks to remove pimples, to soothe rashes as an anti-allergenic. It is also use in beauty soaps. The dried stigmas are used for making perfumes.

TYPES OF SAFFRON CULTIVATED WORLDWIDE

Aquilla Saffron

Cultivated in Italy at Navelli Valley and Sardinia, it is an Iranian variety. The plants of this variety are shorter and so is the thread length. The color is slightly less red than Kashmiri saffron. However, it is the most abundantly available variety of saffron in the market since it is produced in bulk and is less costly than Kashmiri variety.

Crème Saffron

This variety is used in US and other countries and is of lower quality as compared to Kashmiri or Iranian variety. The floral waste is higher in this variety and has a lot of yellow parts of the style. Needless to say, it is the cheapest of all varieties of saffron available in the market.

Kashmiri Saffron

Cultivated only in the Kashmiri soil, this variety is the most popular of all. It ranks number one in the world in terms of quality. The strands are dark crimson red. They are exclusive to the Kashmiri soil. The flavor, aroma and color that it imparts make it special worldwide. This type of saffron is difficult to find outside the Indian borders. In addition, it is the most expensive type of saffron available in the market.

FAQ’S

In Kashmiri Saffron, what is the difference between Lachha saffron, Mongra saffron and Zarda saffron?

They are part of the Safforn we use Lachha is all the strands and stamen , mongra is just strands and Zarda is the stamen or the tail.

Lachha

The three long and flat dark red threads of mongra with a yellowish red tail, which we find in the flower of saffron are known as Lachha.

Mogra or Mongra

Is dark red in color and consists, mainly of broken stigmas of the flower of Crocus Sativus Linn. You also say the real thing and most expensive as it’s like the cream of the usable flower parts.

Zarda Saffron

Zarda Saffron, which is also known as “Stamen”. In biological terms, it is the tail of red filament of the flower. This is most inexpensive part.

Popularly known as the “Paradise on Earth”, Jammu and Kashmir is World Famous for its Scenic Splendour, Snow-capped Mountains, Plentiful wildlife, Saffron and Fruit crops such as Apples, Almonds, Walnuts, Pears, Cherries and Apricots.