The Kashmir tourism department had recently invited students and local farmers to join the saffron festival organised in Ladoo area to highlight the whole process of saffron cultivation.

 

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  • 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).
  • Pampore region, in India, commonly known as Saffron bowl of Kashmir, is the main contributor to saffron production, followed by Budgam, Srinagar, and Kishtiwar districts.
  • Kashmir saffron is a very precious and costly product.
  • Kashmir saffron is renowned globally as a spice.
  • It rejuvenates health and is used in cosmetics and for medicinal purposes. It has been associated with traditional Kashmiri cuisine.
  • In 2020, Union Government has issued a certificate of Geographical Indication (GI) registration for Saffron grown in the Kashmir Valley.
  • National Mission on Saffron is focused on several measures to improve its farming.