Kashmiri Saffron has now a growing market not only on the domestic level but also at the international level due to GI tagging.
The GI Certification would also cease the prevalent adulteration of Saffron and will put an end to the marketing of Saffron cultivated in other countries under the garb of being produced in Kashmir which otherwise was defeating the economic interests of the farmers associated with this crop.
Highlighting the importance of preserving the unique identity of Kashmiri Saffron, an official of Agriculture Department said that Kashmir is having a distinction of producing one of the best saffron in the world, therefore it is our individual/collective and moral responsibility to preserve this golden spice not only for a large number of families directly associated with the cultivation of saffron but for our generations to come.
Saffron, despite its price, is in high demand for its antioxidant properties. It carries a hefty price tag also because the process of converting crocus flowers into the thread-like spice is painstaking and labour-intensive as it takes around 160,000 flowers to yield a kilogram of saffron.
Kashmiri saffron is of superior quality because of the higher concentration of crocin, a carotenoid pigment that gives saffron its colour and medicinal value. Its crocin content is 8.72% compared to the Iranian variant’s 6.82%, , giving it a darker colour and enhanced medicinal value.