Kashmir Saffron Sees Massive Global Demand Surge

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The ongoing crisis in West Asia and a sharp 140-ton drop in production in Iran have caused a huge global demand jump for premium Kashmiri saffron.

Kashmir saffron was known as bahukam in old Sanskrit books and is fondly called Red Gold because it is a very costly and aromatic spice taken from dried stigmas of the Crocus sativus plant.
It is a proud symbol of agricultural heritage in Jammu and Kashmir and received a Geographical Indication (GI) tag in 2020.
Farmers grow this crop mostly on about 3,700 hectares of land in Pampore, known widely as the Saffron Town of Kashmir, and nearby areas.
Production takes place in specific parts of Pulwama, Budgam, Srinagar, and Kishtwar districts in Jammu and Kashmir.

The crop grows only in *Karewas*, which are old elevated lake-bed deposits filled with minerals and organic matter that help with soil drainage.
It is the only saffron in the world grown at a high altitude of 1,600 to 1,800 meters above sea level, making its oil content and strength much higher.
The spice has longer and thicker stigmas with a deep crimson-maroon-purple color that is the darkest natural shade found anywhere.
Laboratory tests show a very high amount of active chemical components compared to other foreign varieties.
It contains Crocin at 18% to 22%, which is a strong pigment giving it deep golden color and anti-oxidant benefits.
It holds Safranal at 0.8% to 1.2%, giving the spice its warm and earthy aroma.
It contains Picrocrocin at 8% to 12%, which creates its real bitter taste.
Workers process the harvest by hand and sort it into three traditional commercial grades.
Mongra Saffron is the top A++ grade made only of hand-picked crimson tips with no yellow parts.
Lachha Saffron consists of stigmas separated from the flower and dried right away without extra processing.
Guchhi Saffron uses threads that are tied together into neat bundles after drying.