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Kashmiri black cumin. Kashmiri saffron is known for its aroma, colour, and medicinal value. [187] The saffron of Pampore town is considered to be of superior quality with 8.72% crocin content as compared to the Iranian variety which contains 6.82%. [187] In May 2020, Kashmiri saffron was given a geographical indication tag. [187]
Kashmiri kahwah is made by boiling green tea leaves with local saffron, cinnamon, cardamom and occasionally Kashmiri roses. It is generally served with sugar or honey and crushed nuts, usually almonds or walnuts. Some varieties are made as a herbal infusion only—without the green tea leaves.
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, [70] Indian, European, and Arab cuisines. Confectioneries and ...
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. Because of its high cost saffron was often replaced by or diluted with safflower (Carthamus tinctorius) or turmeric (Curcuma longa) in cuisine. Both mimic ...
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 ...
The spice saffron fetches huge sums of money, but is hard to grow and Indian production is falling.