people know Kashmir as the Valley of Flowers. Among the various products in this region, saffron has a special place in importance and application. Kashmir is one of the best-known areas for saffron cultivation. Saffron grows in two areas of Kashmir. One of these two areas is Pompur. This region has a worldwide reputation for saffron cultivation. For this reason, people call the Pompur, the saffron city of Kashmir. This green city is considered as an excellent and pleasant environment for saffron cultivation.
The saffron plant is very small and the flowers of this plant are the only visible part of this plant on earth. It is time to harvest saffron flowers in the fall. The best place for the cultivation of saffron is the dry and cool climate using organic and natural fertilizers to support the growth of this plant.
Kashmir is one of the most famous areas for saffron cultivation. One of the characteristics of Kashmiri saffron is its long and thick stigma. These strands are dark red. Soil quality, suitable climate are major factors for the large size of saffron strands in these areas. There are three types of saffron in Kashmir. Lachha saffron, Mongra saffron, and Zarda saffron. people consider Kashmiri saffron to be one of the most important products in cooking with a pleasant taste and taste. While Iran holds about 70 percent of the world’s saffron production, some believe that Kashmiri saffron has the highest quality globally.
One of the products that have always made Iranians proud is Saffron. People know Saffron as one of the most expensive spices in the world. One of the reasons why this product is so expensive is its cultivation in limited regions of the world. This is why people refer to saffron as red gold. While farmers cultivate saffron in limited areas other than Iran, there is no competitor for Iranian saffron in terms of taste, color, and quality. Iran exports many of its agricultural products and saffron is one of them. About 70 percent of the global demand for this product comes from Iran. Iran produces about 250 tons of saffron per year. Many believe that the first people to use saffron in their food products were Iranians. There are some important points in terms of quality in saffron. Here are two more important points to consider.
Sargol: People know This product, which contains only the red parts of the saffron string, as the highest quality of saffron. As the name implies, the saffron only refers to the upper part of the flower. Before drying the saffron, the red parts of the saffron are professionally separated from the root or the yellow part. By separating the root from its red part, it reduces its weight by about 30 to 50 percent compared to other types of saffron. That’s why the customer will pay less for it.
people who know saffron, consider Staining power as the only measuring tool to ensure the optimum quality of saffron.
Pushal: This type of saffron is mainly composed of the red part and a small part of the yellow part.
Dasteh(Bunch): This type of saffron consists of the red part and the yellow part and a small part of the white part. This type of saffron has a lower quality than the other two types.
white saffron(konj): In this type of saffron only the white part is available. This product is only for the purpose of saffron scent and has no coloring power.
In addition to food use, saffron can also be used medicinally. Saffron can be used to prevent some diseases as well as medication for insomnia, and to reduce stress. Saffron is an important ingredient for weight loss and fitness. It is also considered a factor in reducing appetite. It can be used in the manufacture of cosmetics and in the manufacture of various masks to protect the skin.