Interesting
Facts about Saffron (Kesar / Kumkumpuvvu)
Saffron is the most
precious and expensive spice in the world. This
purple colored flower has a fascinating fragrance, pleasant
flavor and a beautiful color.
1.
Kashmir is one of the three prominent cultivating places of
saffron all over the world besides Iran and Spain.
2.
Pampore, which is situated at a distance of 15 kilometers
from Srinagar, is famous all over the world for its high grade saffron. Saffron
is also grown, though in a limited scale, in Kishtwar of Jammu.
3.
Saffron has been grown in Kashmir since the Mughal period,
which began in the 16th century when saffron bulbs — a species of crocus —
were brought from Iran.
4.
Saffron has several names-Zafran, Kesar, Kong, Kong Posh etc.
5.
Saffron is the dried, redish, flattened stigma of cultivated
saffron plant.
6.
Saffron is the world’s costliest spice and is called the red
gold.
7.
Almost 130-160 flowes constitute 1 gm of saffron.
8.
Saffron is a perennial crop, lasting for about 10 to 15 years
after sowing.
9.
It is an annual crop. All the work is done manually from
sowing to harvesting.
10. The
farmer avoids the fields in the vicinity of large trees as they reduce the
moisture content in the soil. Moreover, the plot should not be close to any
water-body as water may damage the seeds of the crop.
11. In
Jammu and Kashmir, saffron is normally sown in August and till the 15th of
September.
12. Harvesting
of saffron commences in the last week of October and continues for 4-6 weeks.
13. During
harvesting or plucking of flowers, the atmosphere must not be hot. So, this
process is completed early in the morning after the disappearance of dew.
14. After
plucking the flowers from the field, family members sit together to separate
the stigma (saffron) from the flower by hand.
15. When
the stigma is separated, it is then left to dry in a room and not directly
under the sun which fades its color.
16. Saffron
flowers are collected in specially designed baskets of bamboo and willow.
17. It
is water-soluble and when added to the dish, gives a pure and homogeneous color.
18. Its
primary usage is as a flavoring agent. In Kashmir, it is used in kehwa- a
special kashmiri tea, wazwaan and other dishes as well. It has lot of medicinal
properties.
