What is so special about Kishtwar saffron that it has been given GI tag?

In a significant development for the agricultural sector, Kishtwar saffron has been awarded the Geographical Indication (GI) tag by the Geographical Indications Registry. This recognition underscores the unique characteristics and superior quality of this saffron, which is grown in parts of the Kishtwar region of Jammu, along with parts of Kashmir.

Kishtwar saffron: Economy lifeline

Known locally as Kumkum, Kishtwar saffron is considered one of the most expensive harvests of saffron. The area where this saffron is produced is referred to as Mandal. This crop plays a crucial role in the economy of Jammu’s isolated mountainous district of Kishtwar.

Saffron cultivation in India is primarily concentrated in the Karewa (highlands) of Jammu and Kashmir. It is believed that Central Asian immigrants introduced saffron cultivation to Kashmir around the 1st Century BCE. Today, the Pampore region, often referred to as the “Saffron Bowl of Kashmir,” is the main contributor to saffron production in India, followed by Budgam, Srinagar, and Kishtiwar districts.

The uniqueness of Indian saffron lies in its cultivation at an altitude of 1,600 m to 1,800 m above mean sea level. This saffron, referred to as ‘bahukam’ in ancient Sanskrit literature, requires specific conditions for growth.

It needs to remain underground for about 45 days at sub-zero temperatures and requires adequate rainfall, especially once sown in August. The pH level of the soil also plays a crucial role in saffron cultivation.

Saffron available in Kashmir of three types

Indian saffron is known for its longer and thicker stigmas, natural deep-red colour, high aroma, bitter flavour, and chemical-free processing. It also boasts a high quantity of crocin (colouring strength), safranal (flavour), and picrocrocin (bitterness). These attributes make it a sought-after ingredient in cosmetics, traditional Kashmiri cuisine, and for medicinal purposes.

While Iran is currently the largest producer of saffron, India is a close competitor. The saffron available in Kashmir is of three types: Lachha Saffron, Mongra Saffron, and Guchhi Saffron. Each type has its unique characteristics and processing methods.

• Lachha Saffron: with stigmas just separated from the flowers and dried without further processing;

• Mongra Saffron: stigmas are detached from the flower, dried in the sun and processed traditionally;

• Guchhi Saffron: It is the same as Lachha, except that the latter’s dried stigmas are packed loosely in air-tight containers while the former has stigmas joined together in a bundle tied with a cloth thread.

The GI tag for Kishtwar saffron comes after Kashmiri Saffron was awarded the same recognition in 2020. This development is expected to boost the marketability of Indian saffron on a global scale, benefiting farmers and contributing to the local economy. It also highlights the rich agricultural heritage and biodiversity of the region, paving the way for the preservation and promotion of such indigenous varieties.

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