Kashmir Saffron is cultivated and harvested in the Karewas (high lands) of Jammu and Kashmir by local farmers. Kashmir Saffron has unique qualities such as high Aroma, deep colour, long and thick Stigmas which can be found only in the Saffron grown and produced in Jammu and Kashmir.
Kashmir Saffron is famous all over the world as a Spice, Health Rejuvenator and is also used for cosmetics as well as for medicinal purposes. Besides having high medicinal value, Kashmir Saffron has been associated with traditional Kashmiri Cuisine and represents the rich cultural heritage of Kashmir.
Biological classification of Kashmir Saffron is as given below
Kingdom : Plantae
Phylum : Magnoliphyta.
Class : Liliopsida
Order : Asparagales
Family : Iridaceae
Genus : Crocus
Species : sativus
The Kashmir Saffron is the only Saffron grown at an altitude of 1600m to 1800m amsl (Above the Mean Sea Level) in the world, which adds to its uniqueness and differentiates it from other Saffron varieties available in the market world over. The Kashmir Saffron also has the distinction of being the purely chemical-free, organic and safest as well as the preferred choice of the consumers.
The saffron available in Kashmir is of three types:
Lachha Saffron: This saffron consists of the stigmas just separated from the flowers and dried up without any further processing. In this type of saffron, the only difference is that the yellow colour tail of the stigmas is not cut, i.e., its length remains the same as taken out from the flower.
Mongra Saffron: stigmas of the saffron are detached from the flower, dried in the sun and then further processed traditionally commonly known as Loût Czhttun meaning “Tail Cutting”. The traditional method of separating Red and Yellow portions of the Stigmas by rubbing the stigmas between the thumbs of two hands is unique to the farmers of Jammu and Kashmir only. Mongra saffron is considered as the highest quality.
Guchhi Saffron: This type of saffron is same as Lachha Saffron, the only difference between the two is that in Lachha saffron dried stigmas are packed loose in the air tight containers, whereas in Guchhi saffron, the stigmas are joined together and tied with cloth thread making a bundle of the stigmas. In local dialect Guchha/Guchhi means ‘small bundle’. The other difference is that the Guchhi is cultivated in Poochal, Kishtwar and nearby areas.
The saffron flowers are lavender in color with six petals; the centre is marked with yellow anthers and a pale yellow pistil. The pistil consists of an ovary from which arises a style 9-10 cm long dividing at the top in three red trumpets like stigmas (2.5mm long) that is dried to form the commercial spice- Saffron.
The major components of saffron are crocin, picrocrocin and safranal. Crocin is responsible for the color of saffron, whereas picrocrocin and safranal are responsible for its bitter taste and aroma. In other words Saffron’s quality depends on its three major metabolites providing the unique colour and flavour to the stigmas.
GI Tag Registration Date : 01 May 2020
GI Tag Number : 635
Certificate Number : 366
Geographical Area : Jammu and Kashmir
Special Cover Release Date : 10 September 2021
Cancellation : Srinagar 190 001
Type : GI Tag Cover
Cover Identification Number : J&K/10/2021
Enlarged View of Illustration
Enlarged View of Cancellation
Back Side Scan
India post has also issued other special covers on Kashmir Saffron which are listed below. Not an exhaustive list, only items from my collection.
Special Cover Issued by J&K Circle on 08-Dec-2018.
Cancelled at Gandhinagar 180 004
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