Kashmiri saffron (locally called “Kong” or “Zafran”) is one of the most prized and rarest varieties of saffron in the world. It’s grown mainly in Pampore, Budgam, Srinagar, and Kishtwar in Jammu & Kashmir, India. Here are the key details:

🌸 Botanical & Production Details

Plant name: Crocus sativus

Part used: The dried red stigmas of the flower.

Harvest season: October–November (once a year).

Production method: Flowers are handpicked early morning, stigmas are carefully plucked, dried, and stored.

Yield: Around 150–200 flowers are needed for 1 gram of saffron.

🔑 Unique Features of Kashmiri Saffron

Color strength: High “crocin” content (responsible for deep red color).

Aroma: Rich due to safranal content.

Flavor: Slightly sweet, earthy, and strong.

Appearance: Thicker, longer stigmas (deep red with orange tips).

Purity: Kashmiri saffron has a GI (Geographical Indication) tag since 2020, meaning only saffron grown in J&K can be called Kashmiri saffron.

🌍 Grades / Types

Kashmiri saffron is usually sold in three grades:

Mongra: Thickest, darkest red stigmas (most expensive & potent).

Laccha: Red stigmas with some yellow style attached.

Zarda / Zarda Saffron: Lower quality, more yellow/white parts.

💰 Price Range

Kashmiri saffron is among the most expensive spices in the world.

Current market (2025): around ₹250–400 per gram in India (price fluctuates depending on grade & purity).

🍲 Uses

Culinary: In biryanis, kahwa (Kashmiri tea), sweets, milk, ice cream, and luxury dishes.

Medicinal (Ayurveda & Unani): Believed to help in digestion, memory, fertility, skin glow, and immunity.

Cosmetic / Traditional: Used in face packs, ubtans, and tonics.

Religious / Cultural: Used in rituals and festivals in Kashmir.

🧪 How to Test Purity

Genuine saffron threads do not dissolve immediately in water; they slowly release a golden-yellow hue.

Fake/adulterated saffron often gives a quick red color or has artificial dye.

Pure Kashmiri saffron has a strong aroma (honey-like but earthy).