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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 ...
Repeated droughts, blights, and crop failures in Kashmir combined with an Indian export ban, contribute to its prohibitive overseas prices. Kashmiri saffron is recognizable by its dark maroon-purple hue, making it among the world's darkest. [58] In 2020, Kashmir Valley saffron was certified with a geographical indication from the Government of ...
Egypt: Dates production system, Siwa Oasis: 2016 Siwa, oasis, date palm, agriculture in Egypt India: Saffron heritage of Kashmir: 2011 Pampore Karewas, Pulwama district, Saffron, Crocus sativus, Kashmir § Economy, agriculture in India India: Koraput traditional agriculture: 2012
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.
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.
The Chinese medical expert Wan Zhen wrote that "[t]he habitat of saffron is in Kashmir, where people grow it principally to offer it to the Buddha". Wan reflected on how saffron was used in his time: "The [saffron crocus] flower withers after a few days, and then the saffron is obtained.
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.
Jammu and Kashmir is one of the largest recipients of grants from the central government annually. [89] According to the Sustainable Development Goals Index 2021, 10.35 per cent of the population of Jammu and Kashmir live below the national poverty line, the third-highest among union territories in the country. [90]