Kashmir saffron, which is cultivated and harvested in the Karewa (highlands) of Jammu and Kashmir, has been given the Geographical Indication (GI) tag by the Geographical Indications Registry.
About:
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).
The spice is grown in some regions of Kashmir, including Pulwama, Budgam, Kishtwar and Srinagar.
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.
Iran is the largest producer of saffron and India is a close competitor.
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