Last year a small pot of prized Kashmiri saffron returned home in my luggage. Purple Crocus sativus, commonly known as saffron crocus or autumn crocus. It is the only flower of the crocus genus that yields these precious threads.
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As the sun rises in early November, the people of Pampore, a small town about 10 miles from Kashmir's summer capital, Srinagar, head out to the nearby purple draped valleys, their backdrop the foothills of the Himalayas.
Saffron use originated in Greece, and is also cultivated in Iran and Spain, but the fragrant Kashmiri Mongra strain is the most prized.
After the flowers have been picked they are spread around on low tables where nimble fingered women pluck the three dark red stigmas from each flower. It takes 500 of these stigmas roughly 165 flowers to produce a single gram of saffron - it is this painstaking extraction process that pushes the price so high. Following this they are dried in the shade for five days and then subjected to a rigorous selection process that separates them into four grades: the ultra rare Shahi, then the first grade Mongra, which is what I purchased, followed by the second grade supermarket quality Lachha, and the sweepings, which are sold as Zarda.
It is easy to tell the difference: Mongra consists of thick, glossy strands, almost the colour of dried blood, and there will be no yellow present as in cheaper grades
As the sun rises in early November, the people of Pampore, a small town about 10 miles from Kashmir's summer capital, Srinagar, head out to the nearby purple draped valleys, their backdrop the foothills of the Himalayas.
Saffron use originated in Greece, and is also cultivated in Iran and Spain, but the fragrant Kashmiri Mongra strain is the most prized.
To use your saffron
For 4 people take 125mg of Saffron, soak in 20ml of warm water or milk, stir well and leave for 30 minutes. Add to your recipe along with the soaked threads as they continue to release aroma, flavour and colour.
