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Lakshmi G
Kashmiri Mogra Saffron - Organically Grown - 1 GM
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The world’s most expensive spice, call it saffron or kesar or kumkumapoo, a highly sought after spice for your sweets and other dishes. Our own Kashmir produces the world’s best, most aromatic, deep red, most flavourful saffron, having more crocin content, which contributes to its colouring property, than its Iranian counterpart.
Pampore, near Srinagar in Kashmir, located near river Jhelum, is famous for saffron cultivation & is known as Saffron town of Kashmir. It produces nearly a 3rd of the world’s production. During early November when autumn sets in, the fields here turn into a purple carpet, marking the blossoming of saffron crocus & lots of men, women and children rush to push to the fields, braving the chilly weather in the early mornings to hand pick these flowers. Reading this transported me to this place yearning to see these fields at some point in time in my life. Kishtwar in Jammu is also another such place producing this spice.
The 3 stigmas of the flower, Crocus Sattivus is painstakingly handpicked and dried to derive saffron. More than 150 flowers are needed to make 1gm of saffron making it the most expensive & sought after spice in the world.
Having strong, exotic aroma, bitter taste,used to flavour and colour many dishes, also has good medicinal value and can be used as a cosmetic.
Benefits: A powerful antioxidant(may improve cognition in adults), may have cancer fighting properties, may act as mood booster and reduce depression, insomnia as it acts as a mild sedative, improves digestion by relieving gas & acidity, reduces chances of arteosclerosis to a certain extent, relieves joint pains.
Culinary usage: Used in sweets,kheer,sheera, shrikhand, shorba
Storage instructions
Store in cool,dry place away from direct heat and sunlight.
About Lakshmi
Lakshmi is a home-based seller in Bangalore who brings you this Kashmiri Mogra Saffron. She has been promoting the Indian variety of saffron - pure, organic Kashmiri Mogra variety for the past 6 months, by procuring from Kashmiri farmers. Her continued endeavour is to reach out to many customers so as to create awareness about this variety, letting them know how to identify our own saffron cultivated in Kashmir, where the farmers are struggling to sell their produce due to competition from the easily available foreign counterparts, which are available at cheaper rates.
Pampore, near Srinagar in Kashmir, located near river Jhelum, is famous for saffron cultivation & is known as Saffron town of Kashmir. It produces nearly a 3rd of the world’s production. During early November when autumn sets in, the fields here turn into a purple carpet, marking the blossoming of saffron crocus & lots of men, women and children rush to push to the fields, braving the chilly weather in the early mornings to hand pick these flowers. Reading this transported me to this place yearning to see these fields at some point in time in my life. Kishtwar in Jammu is also another such place producing this spice.
The 3 stigmas of the flower, Crocus Sattivus is painstakingly handpicked and dried to derive saffron. More than 150 flowers are needed to make 1gm of saffron making it the most expensive & sought after spice in the world.
Having strong, exotic aroma, bitter taste,used to flavour and colour many dishes, also has good medicinal value and can be used as a cosmetic.
Benefits: A powerful antioxidant(may improve cognition in adults), may have cancer fighting properties, may act as mood booster and reduce depression, insomnia as it acts as a mild sedative, improves digestion by relieving gas & acidity, reduces chances of arteosclerosis to a certain extent, relieves joint pains.
Culinary usage: Used in sweets,kheer,sheera, shrikhand, shorba
Storage instructions
Store in cool,dry place away from direct heat and sunlight.
About Lakshmi
Lakshmi is a home-based seller in Bangalore who brings you this Kashmiri Mogra Saffron. She has been promoting the Indian variety of saffron - pure, organic Kashmiri Mogra variety for the past 6 months, by procuring from Kashmiri farmers. Her continued endeavour is to reach out to many customers so as to create awareness about this variety, letting them know how to identify our own saffron cultivated in Kashmir, where the farmers are struggling to sell their produce due to competition from the easily available foreign counterparts, which are available at cheaper rates.
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