The state of Jammu and Kashmir is well known for saffron cultivation around the world, and today Kashmir is the prime producer of saffron in India. (Photo | PTI)
Saffron is mainly harvested in the fields at Pampore close to Srinagar. Pampore is known as ‘Saffron Town’ of Kashmir. (Photo | PTI)
Saffron, derived from the crocus flower, is one of the most popular spices used for colouring that enhances various cuisines. (Photo | PTI)
The saffron growers said that for the past few years, the crop yield has been low due to less rainfall. (Photo | PTI)
The high retail value of saffron is maintained on world markets because of labour-intensive harvesting methods, which require some 440,000 hand-picked saffron stigmas per kilogram, equivalent to 150,000 crocus flowers per kilogram. (Photo | PTI)
Saffron will not spoil, but will lose flavour within six months if not stored in an airtight, cool, dark, place. (Photo | PTI)
A farmer is seen collecting the saffron flowers after picking them up from a field at Pampore in Pulwama district. (Photo | PTI)
Another person seen plucking saffron spice from a flower at his residence after picking the flower from a field at Pampore. (Photo | PTI)
