NEWS: A sharp decline of 140 tonnes in Iran's saffron production and the ongoing crisis in West Asia have led to a surge in global demand for Kashmir Saffron.

About Kashmir Saffron

• Derived from the dried stigmas of Crocus sativus flower.
• Known as "Red Gold" due to its high value and unique quality.
• Received the Geographical Indication (GI) Tag in 2020.
• Primarily cultivated in Pampore (Pulwama district), known as the "Saffron Town of Kashmir".

Distribution

Major cultivation areas: Pulwama, Budgam, Srinagar, Kishtwar

Unique Features

• Grown in Karewa soils—elevated alluvial deposits rich in minerals and organic matter.
• World's only saffron cultivated at an altitude of 1,600–1,800 metres above mean sea level.
• Possesses longer, thicker stigmas with a deep crimson-maroon colour.
• Known for superior aroma, flavour, and colouring strength.

Key Bioactive Compounds

• Crocin (18–22%) – Provides intense colour and antioxidant properties.
• Safranal (0.8–1.2%) – Responsible for characteristic aroma.
• Picrocrocin (8–12%) – Gives the distinctive bitter taste.

Traditional Grades

• Mongra – Highest premium grade; consists only of crimson stigma tips.
• Lachha – Dried saffron stigmas separated from flowers.
• Guchhi – Saffron threads tied together in traditional bundles.

Significance

• Important cash crop of Jammu & Kashmir.
• Enhances farmers' income and export earnings.
• Represents India's premium agricultural heritage product in global markets.