Kashmir saffron has been cultivated and harvested in Karewa highlands which is located in Jammu and Kashmir .This is mainly cultivated in few regions of the Kashmir including Pulwama, Budgam, Kishtawar and Srinagar.
The application was filed by the Directors of Agriculture Government of J&K and is facilitated by the Sher -e- Kashmir University of Agriculture Sciences and Technology, Kashmir and Saffron Research station, Dussu(Pampore).
It is mainly used in cosmetics and for medicinal purposes.
Characteristics of Kashmir saffron
- It has longer and thicker stigma.
- It has natural deep red colour.
- It has high aroma.
- It is bitter in flavour .
- No chemical processing required.
- It contains high quantity of crocin colouring (strength) , safranal( flavour ),and picrocrocun(bitterness).
It is the only saffron in the world grown at the altitude of 1,600m to 1,800m AMSL( above mean sea level)
Types of Kashmir saffron
Lachha saffron
This saffron is with stigmas just separated from flowers and dried without further processing .
Monger saffron
In this stigmas are detached from the flowers and dried in the presence of sun and processed traditionally.
Guchhi saffron
This is same as Laccha saffron except that the latter's dried stigmas are packed loosely in air-tight containers while the former has stigma joined together in a bundle tied with cloth thread.
Saffron cultivated is believed to have been introduced in Kashmir by Central Asian immigrants around 1st century BCE. In ancient Sanskrit literature saffron is referred to as "bahukam".

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