Kashmiri saffron is known to provide a beautiful golden color and pungent, aromatic flavours to food. The history of this crimson spice can be traced back to the Persians who brought it to the country from Iran.

Amidst the towering snow-capped mountains of Pampore, Kashmir, lie fields covered in a blanket of purple crocus flowers. This is the flower that produces the precious spice known as saffron. Pampore, a small village located around 14 kilometers from the state capital, Srinagar, is known as the ‘saffron capital of India’, with more than 20,000 families associated with saffron cultivation.

The laborious task of cultivating saffron is what makes the spice so valuable.

The process begins with the villagers picking the delicate flowers and collecting them in wicker baskets. Each flower is then sorted according to its three parts — the petals, the yellow strands and the red strands. Pure saffron is derived from the red strands.

Across India, this spice has many names — zafran in Urdu, kesar in Hindi, kong posh in Kashmiri and kungumapoo in Tamil. Alongside the multiple names it is known by, there are numerous accounts of how the spice came to India.

One such legend dates back to the 12th century, which says that while travelling through the country, two Sufi saints presented a local chieftain with a saffron bulb after he cured them of an illness. Another claims that the Persians brought it to the country from Iran in 500 B.C during their trades. A third dates the spice back to the Mughal Empire, and says the spice was used extensively in cooking.

Kashmiri saffron gets GI tag | India News - Times of India

source : Betterindia.com