Kashmiri saffron is a highly prized spice derived from the dried stigmas of the Crocus sativus flower, renowned for its vibrant color, unique aroma, and delicate flavor. Grown in the high-altitude regions of Kashmir, this saffron is celebrated for its superior quality and potent properties.

Key Materials and Components:

• Stigmas: The red, thread-like parts of the flower collected and dried, which are the primary source of saffron’s flavor and color.
• Picrocrocin: A compound responsible for saffron’s distinct taste and aroma.
• Safranal: Provides the spice with its characteristic fragrance.
• Crocetin: Contributes to the rich golden-yellow color of saffron.

Kashmiri saffron is used in culinary dishes, traditional medicine, and as a natural dye due to its rich flavor and health benefits.