1. Golden Spice of Kashmir
SAFFRON
Golden Spice of Kashmir
Mohammad Aslam Bhat
Associate Professor
Department of Botany
Govt. Degree College, Pattan

2. 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.

3. 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).

4. CULTIVATION Corms, Month of June, 2 inch deep, distance 6 inch in rows
Miost environment , no irrigation, annual rainfall ( mm),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.

5. 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.

6. 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

7. 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

8. Thank you