Saffron cultivation in India is limited only to Pampore area of ​​Jammu and Kashmir. This is the reason why Kashmiri saffron is both rare and expensive. The production here is less, but it is recognized throughout the world for its quality. Kashmir’s cold climate and traditional farming methods make saffron special.

The biggest identity of saffron is its color. Kashmiri saffron is dark red in color because it contains high amount of crocin. It leaves golden yellow color as soon as it is added to milk or water. Iranian saffron also has a good color, but in many varieties it becomes slightly lighter, especially in machine-dried saffron.