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In Pictures: Saffron blooms in Kashmir

Pampore in Indian-administered Kashmir is living up to its reputation as “Saffron Town” as harvesting season arrives.

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Harvesting of saffron commences in the last week of October and continues for five to six weeks in Kashmir.
By Aarabu Ahmad Sultan
Published On 29 Nov 2013

Colour is virtually running riot in Pampore, an otherwise nondescript town in the Indian-adminstered region of Jammu and Kashmir, as millions of saffron flowers bloom.

India is among the world’s four biggest producers of saffron – a spice used in cuisine all over the world – and Kashmir is India’s prime producer. And within Kashmir, Pampore accounts for 80 percent of the produce.

And this autumn – with arrival of saffron harvesting season – Pampore is once again living up to its reputation as the ‘Saffron Town’.

Hundreds of men, women and children have descended on its undulating plains to pluck the saffron flowers, carpeting the floor.

Iran far outstrips India in saffron production. But Kashmiri saffron is known to have the edge when it comes to aroma, making it the costliest. 

‘Red Gold’ as it is called, the cultivation of saffron is a lifeline for thousands in the troubled region rocked by two decades of insurgency. A good harvest is what they are all looking for, and there is a feel of festivity in the air as saffron is harvested, for processing and its onward journey to ultimately spice up palates.

Saffron is considered the world’s costliest spice.
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Saffron is famous for its aroma, medicinal, dyeing and cosmetic purposes.
It is an annual crop and growers have to put lot of effort, as all the work is done manually, from sowing the saffron corm to its harvest.
In the Kashmir valley, it is mostly grown in the districts of Pulwama and Budgam.
(***)Saffron town(***) Pampore accounts for 80 percent of saffron grown in Kashmir.
Harvesting time is like a festival during which women sing folk songs and the elderly narrate folk tales to children.
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At the time of harvest growers usually take the help of their relatives and friends to pluck the saffron flowers.
Growers leave homes late morning, after the dew fades away from the flowers, and start plucking the saffron flowers.
Children are the most enthusiastic about the harvest of saffron, as they get lot gifts for helping out.
Velvet of saffron flowers laid on the earth is a feast for honey bees, whose buzzing is music to ears for people who pluck flowers.
After plucking the flowers from the field, families sit together after sunset and start separating the stigma (saffron) from the flower by hand.
Between 130 and 160 flowers constitute 1 gram of saffron after drying.
Saffron harvesting season is also a reason for tourist flow to the valley during autumn season.
When dark red stigma, saffron, is separated from the flower it is then left to dry inside a room, not directly facing the sun which fades its colour.
Growers usually sell dried saffron to brokers who then sell it to firms.
Firms then produce the costliest and finest quality type of saffron known as Mongra or Mogra from it.
There are three types of saffron: Mongra, the costliest and finest one; Lacha, the second costliest and purest one; and the third type is Zarda, the tail part which is cheapest.
Saffron is a major source of income for growers.
Kashmiri saffron has a traditional and cultural identity associated with it, as it is used in the most famous cuisine of Kashmir, Waazwan, and the exotic beverage Kehwa that is served to guests at the time of marriage.
Each part of the saffron flower is useful. The stigma part is the saffron, the yellow coloured part is used for colouring purposes, and petals are used as vegetables and also for antiseptic purposes.