Saffron Farming - Growing the Most Expensive Spice

Saffron is a valuable spice made from the red parts of the Crocus sativus flower. It gives a special taste and yellow colour to food and is also used in traditional medicine.

In India, saffron is primarily grown in Jammu and Kashmir, especially in Pampore, Pulwama, and Srinagar. The region's cool climate and well-drained soil are ideal for saffron cultivation.

In India, saffron is grown by planting corms in well-drained soil during summer. The flowers bloom in autumn, and the red parts are picked by hand. These threads are then dried and stored for use.

Harvest saffron in mid to late spring, preferably in the morning. Pick the red parts by hand for the best quality. Dry them in sunlight for a week, then store them in an airtight container for 30 days.

Saffron has a unique flavour that's earthy, slightly sweet, and floral with a hint of bitterness. Its aroma is rich and honey-like, adding depth and vibrant colour to various dishes.

Saffron offers various health benefits, such as improving mood, boosting memory, and aiding digestion. It has antioxidant properties and may help reduce symptoms of depression and PMS.