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The saffron grown in Kashmir is mainly three types — ‘Lachha Saffron’, with stigmas just separated from the flowers and dried without further processing; ‘Mongra Saffron’, in which stigmas are detached from the flower, dried in the sun and processed traditionally; and ‘Guchhi Saffron’, which is the same as Lachha, except that the ...
Saffron, a spice derived from the dried stigmas of the saffron crocus (Crocus sativus), has through history remained among the world's most costly substances. With its bitter taste, hay-like fragrance, and slight metallic notes, the apocarotenoid -rich saffron has been used as a seasoning, fragrance, dye , and medicine .
[citation needed] Similar was the case in Kashmir where imported Iranian saffron is mixed with local saffron and sold as "Kashmir brand" at a higher price. [44] In Kashmir, saffron is mostly classified into two main categories called mongra (stigma alone) and lachha (stigmas attached with parts of the style). [45]
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Pampore (Urdu pronunciation: [pɑ̃ːpoːɾ]), known as Pampar [4] (Kashmiri pronunciation:) or Panpar (Kashmiri pronunciation:) in Kashmiri, is a historical town situated on the eastern side of the Jhelum River on the Jammu–Srinagar National Highway. It was known as Padmapura in antiquity. [5]
The Kesarwani were cultivators or traders of saffron (kesar in Hindustani) and originated from the Kashmir Valley of India. In the 12th century, many of the Kesarwani migrated to what today comprise the states of Bihar, Madhya Pradesh and Uttar Pradesh.
Today, this historically popular drink is usually served to guests or as part of a celebration dinner, and saffron (kong) is added to the kahwah for special visitors in Kashmir. It is often served in tiny, shallow cups. Kehwa in Kashmir is also commonly served after Wazwan and elaborate family dinners.
In Kashmir, saffron is used in kehva or kahwa, an aromatic beverage made from saffron, almonds, walnuts, cardamom etc. It is also used in Kashmiri marriage and occasional cuisine namely Wazwan , where chicken is cooked in its heated aromatic solution, and the dish is known as konge kokur in local language.