Kashmiri saffron is valued all over the world for its fine quality and a large part of the saffron produced in Kashmir is exported to various countries.affron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal.It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles.
The ideal environment for cultivation of saffron is cool dry climate and rich soil with excellent drainage and organic content, and Kashmiri land is famous for all these rich qualities. There are three grades of saffron available in Indian market and they are known as Saffron Lachha, saffron Mongra and saffron Zarda. Saffron is not grown on any of the other fertile alluvial plateaus of Kashmir, and the people of Pampore are fond of saying there is a certain magical element in the soil of Pampore which helps the flowers to bloom and the stigmas to be imbued with aroma.
It is a natural antibiotic. It keeps the blood pressure under control and supplements the heart in cleansing the blood. The diseases caused by cold viruses donâ€™t have any effect on saffron consumers. Saffron consumption is most useful in enhancing the vitality of men, they can enjoy the marital resources up to the age of 80 years. Besides, the application of saffron on the forehead is known to be causing neurological benefits. It fights forgetfulness especially in old age.