Kashmiri Saffron

When it comes to enhancing the aroma and taste of the food, Saffron is the spice that one searches for in the kitchen. The word Saffron is derived from the Moroccan Arabic word Za'fran which means 'yellow'. Saffron is also called as Kesar in Hindi and Kong Kashmiri language.
Stories of arrival of saffron to south Asia are confusing and conflicting. According to Persian texts, Saffron came to India through Persian ruler during their reign over Kashmir valley. On the contrary, Chinese texts claims that a Chinese Buddhist Missionary had brought the plant of Saffron to the valley of Kashmir. Traditionally, Indians believe that saffron crop was first sowed by two Sufi ascetics, Khwaja Masood Wali and Sheikh Sharif-u-din Wali in this region. Even today, as a tribute to those two Sufi souls, farmers offer prayers dedicated to them during the harvesting season of Saffron in the late autumn. Moreover, Pampore, the central valley of Saffron has a golden domed shrine dedicated to the two saints.
Kashmir valley is famous for the production of this precious spice, Saffron. Kashmiri Saffron has unique and finer taste, aroma and coloring effect.