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.
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).
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.
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