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Pampore Kashmir Saffron

Regular price
$18.00 USD
Sale price
$20.00 USD
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 per 

Elevate your culinary creations with the world’s finest saffron, hand-harvested from the most fertile valleys renowned for their unparalleled quality. Each delicate strand is a testament to centuries of tradition, featuring a deep crimson hue, a mesmerizing aroma, and a rich, unmistakable flavor that transforms ordinary dishes into extraordinary experiences.

Meticulously harvested by hand, our Pampore Saffron, known as Kashmir's 'red gold,' comes from a third-generation farmer, Avi K.

These delicate saffron threads with an impressively high crocin content offer a sweet, fruity flavor and rich color, perfect for enhancing your rice dishes, teas and ice creams.Known as the "Red Gold" of spices, our premium saffron is more than an ingredient—it's a celebration of artistry, heritage, and indulgence. Whether enhancing the elegance of desserts, the depth of savory dishes, or the warmth of your favorite beverages, our saffron delivers a touch of opulence to every moment. Unleash the magic of saffron and savor a taste that’s as rare as it is exquisite.

Harvest Year: 2024

Origin Story

  • Immerse yourself in the opulent world of Kashmiri Saffron, the most exquisite and prized saffron in the world. Harvested from the picturesque valleys of Kashmir, this saffron is celebrated for its exceptional quality, deep crimson color, and unparalleled aroma. Known as the "Red Gold" of spices, Kashmiri Saffron adds a touch of luxury and depth to any culinary creation.

    Meticulously harvested by hand, our Pampore
    Saffron, known as Kashmir's 'red gold,' comes from third-generation farmer Avi. These delicate threads with an impressive 8.7% crocin content offer a sweet, fruity flavor and rich color, perfect for enhancing your rice dishes, teas and
    ice creams

  • Science Corner

    Botanical Name: Crocus sativus

    The domesticated saffron crocus (Crocus sativus) is an autumn-flowering perennial plant cultivated solely by human intervention, as it does not exist in the wild. This sterile triploid species cannot produce viable seeds and relies on the division and replanting of its underground corms—bulb-like structures—for propagation. Each corm can generate up to ten cormlets, ensuring the continuity of new plants for the following season.

    The plant features white, non-photosynthetic leaves, known as cataphylls, which shield its true green, blade-like leaves that grow up to 40 cm (16 in) long. Blooming in early October, its flowers range in color from light lilac to deep mauve and emit a sweet, honey-like fragrance. Each flower has a vivid crimson, three-pronged stigma, which is meticulously harvested to produce saffron, the world’s most valuable spice. The plant reaches heights of 20–30 cm (8–12 in) and typically bears up to four flowers per corm.

  • Benefits

    Saffron, a spice known for its vibrant color and aroma, is rich in beneficial compounds such as crocin, crocetin, picrocrocin, and safranal. These compounds provide numerous health benefits, including alleviating cramps, reducing depression and anxiety, and lowering the risk of heart disease. Saffron’s anti-inflammatory properties, coupled with its antioxidants, contribute to heart health, while its cognitive benefits may help slow Alzheimer’s disease progression by preventing beta-amyloid buildup in the brain. Additionally, saffron tea, steeped from saffron strands, is a source of vitamins, minerals, and antioxidants, offering potential improvements in memory and neuroprotection against diseases like Alzheimer’s and Parkinson’s.

    Saffron also has potential anticancer properties due to crocin and crocetin, which exhibit antitumor effects, although more research is needed. Its riboflavin content supports immune health and reduces inflammation, while safranal may enhance antibacterial and antiviral activities, improve sleep, and protect against cognitive diseases and migraines.

  • History

    Saffron, believed to have originated in regions like Iran, Greece, Mesopotamia, or Kashmir, was likely domesticated near Greece during the Bronze Age. The cultivated Crocus sativus is thought to be a sterile triploid descendant of Crocus cartwrightianus ("wild saffron") and was propagated by humans across Eurasia, later reaching North Africa, North America, and Oceania. Historically, various Crocus species were harvested for saffron-like uses in regions such as Turkey, Greece, Italy, and Syria. Saffron’s use spans over 3,500 years, with its cultivation in ancient Persia documented for textiles, medicines, and dye. Alexander the Great introduced saffron baths to Greece after his campaigns.

    In Kashmir, saffron's introduction is attributed to either Persian influence or ancient trade networks, with its arrival dated between 2,500 and 900 years ago. Ancient Chinese medical texts also reference saffron, believed to have been brought via Persian connections.

Lab Test Results

Our spices are tested in a government approved lab in the country of origin for typical contaminants

Download Test Results

Related Recipes

JP’s Chia Payokh/Payasam/Kheer (Keto-friendly)

Every birthday, my mom would make payokh (also known as kheer or payasam) for me—a tradition I’ve always held close to my heart. Wanting to recreate it with a healthier twist, I looked for a rice substitute. Since I’ve been making overnight chia seed pudding, I thought, why not try my mom’s payokh with chia seeds? It worked perfectly, and my son gave it two thumbs up. I hope you enjoy it too!