Golden Spice of Kashmir SAFFRON Golden Spice of Kashmir Mohammad Aslam Bhat Associate Professor Department of Botany Govt. Degree College, Pattan E-mail: bhataslam001@gmail.com
ORIGIN Native of South- west Asia. Reached to China with Mangol invaders. Islamic civilization spread it to Spain, France, Italy, Europe and USA’ Reached to Kashmir from Persia 2000 years ago. Kashmir- Grown in Pampore (Pulwama) and other places.
MORPHOLOGY Crocus sativus, Iridaceae, sterile, monocot angiospermic plant, Autumn flowering (purpilish) Triploid, nonviable seeds, corms. June, 5-11 vertical leaves, Height (16 inch's), flowering in October(short day plant).
CULTIVATION Corms, Month of June, 2 inch deep, distance 6 inch in rows Miost environment , no irrigation, annual rainfall (1000-1500mm),generus rains and dry summer for good yields. Persistant rains, damp conditions damage the crop Digging action of rats and birds also damage the crop. Nematodes .leaf rust, corm rot pose other threats.
Harvesting Flowers bloom in the month of oct- nov Flowers are hand picked early in the morning Trifid stigma forms the real or grade A spice (Sun dried) Roughly 200 flowers yield 1 gm of dry spice.
Saffron contains more than 150 compounds Chemistry Saffron contains more than 150 compounds α and β carotene , lycopene , zea xathin, α-crocine (golden yellow color) Picrocrocin for flavor and bitterness Saffranal – volatile oil for aroma
Application Kashmiri kahwa--------Cough and cold Dying food stuffs, golden yellow dishes Flavoring agent Anti carcinogenic Anti oxidant properties Promotes fairness of the complexion Used in cosmetics and fairness creams
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