Mothers Pride Saffron

Saffron is a spice derived from the saffron rose, a perennial plant related to the lily, also known by its scientific name Crocus sativus. Crocus means thread in Greek, referring to the appearance of its stamens, while saffron is derived from the word safra, meaning yellow in Arabic. 

The state of Jammu and Kashmir is the place where saffron is predominately cultivated in India. In fact Kashmir is considered one of the three prominent cultivating places of saffron all over the world. Kashmiri saffron is seen as the legend of the saffron species where it has been grown in the fields of Pampore near Srinagar for close to 2500 years.  In the beautiful valley of Kashmir, fields of crocus sativus have heralded the dawn for close to 2500 years." Kashmiri saffron is valued all over the world for its fine quality. There are three grades of saffron available in Indian market and they are known as Saffron Lachha, saffron Mongra and saffron Zarda.

The stigmas of saffron cultivated in Kashmir are extremely long and with a thicker head. They are also of a deep red color. The size of the stigmas indicates the inherent suitability of the soil and climate for this product. The saffron that we supply to all consumers and traders is Kashmiri saffron which is the world’s best saffron known for its exotic aroma and flavor in culinary preparations around the globe.

While Iran accounts for about 70% of total world production, the quality of the Kashmiri saffron is considered the best and the finest. The petals are eaten as a vegetable, animals are given the stems, and of course, the red stigmas alone are the purest Kashmiri saffron-The golden herb.

The history of Kashmiri saffron reveals India’s age old affair with saffron. No other civilization in the world has been influenced so profoundly by saffron and its amazing properties. The people of India have enough proud to say that “Saffron is India’s spice of life"

It can take 75,000 saffron blossoms to produce a single pound of saffron spice. Saffron is largely cultivated and harvested by hand. Due to the amount of labor involved in harvesting, saffron is considered one of the world's most expensive spices. The stigmas are also used to make medicine.

As a therapeutic plant, saffron it is considered an excellent stomach ailment and an antispasmodic, helps digestion and increases appetite. It is also relieves renal colic, reduces stomachaches and relieves tension. During the last years it was used as a drug for flu-like infections, depression and as a sedative for its essential oils. It is also considered that in small quantities it regulates women’s menstruation, and helps conception. In pharmaceutical industry 125 gram of pure saffron essence is enough for making 300 million sedative tablets.

Saffron is given to reduce fevers, cramps and enlarged livers, to calm nerves

Saffron is used as an expectorant). It is also used for sleep problems (insomnia),cancer(antioxidant), “hardening of the arteries” (atherosclerosis), intestinal gas (flatulence),Alzheimer’s disease, fright, shock, spitting upblood(hemoptysis), pain,heartburn, and dry skin.

Adding a few strands of saffron to milkhas other benefits that can help you have a trouble free pregnancy.These includes Kesar milk gives relief to women who suffer from flatulence and bloating during pregnancy. This a common problem faced by many pregnant women

• Kesar is also known to improve the appetite
• Pregnancy triggers mood swing and depression in women. Intake of saffron milk acts an anti-depressant in such cases.