Saffron cultivation is typical in the Kashmir region. This plant is mentioned in the 5th century B.C in Kashmiri records and is still part of the agricultural economy. Known over the world, Saffron became a cash crop for farmers resulting of a long traditional heritage.
However, Saffron cultivation has been facing severe challenges of sustainability and livelihood security with urgent need to adopt appropriate technologies, to address water scarcity, productivity loss and market volatilities.
Saffron is not the only one crop cultivated in the Kashmiri lands. First of all, rice is the most important staple crop and maize the second-most important. Other important summer crops are millet, pulses. Wheat and barley are the chief spring crops. Many temperate fruits are grown with orchards in the Kashmir valley orchards including almonds, apples, cherries, pears, peaches, and walnuts.
In the Pampore area of south Kashmir, just 14 kilometres from Srinagar, scores of families are involved in cultivating the indigenous crocus flower which is planted over thousands of hectares. The red saffron threads of this flower are carefully handpicked by harvesters mostly women to be sold at exorbitant prices around the world.
In Jammu and Kashmir, four districts Pulwama, Budgam, Srinagar and Kishtwar grow saffron. Among the four, Pulwama district’s Pampore has earned the title of Kashmir’s ‘saffron town’ for growing the best quality saffron. The soil quality in this area is highly suitable for its cultivation and yields the prized ‘Kashmiri saffron’ known for its aroma, colour and medicinal value.
Around 30,000 families in the Pampore area are associated with saffron cultivation. The town’s saffron is considered to be of superior quality because of the presence of a higher concentration of crocin. Its crocin content which gives the saffron its darker colour and medicinal value – is 8.72% as compared to the Iranian variety which contains 6.82%.
According to the 2011 census, approximately 11,000 women in the Kashmir valley work in the saffron farming sector, nearly 50% of the workforce for this crop.
One of the legacies of saffron farming practice for centuries in and around the Pampore is that this ancient farming system continues to inspire family farmers and local communities through their livelihood security that it provides for more than 17,000 farm families.
Separating the red-coloured threads from the flower from which the spice is derived is the most important work while harvesting the crop. As each thread consists of three strands, the harvesting process requires extreme caution and care.
The threads are dried in the sun, which is another tricky step, as they need to be spread evenly on a white sheet. These strands are then preserved in a cotton cloth so that air can continuously pass through them, without any moisture and rot.
Apart from south Kashmir’s Pampore, the crop is also grown in areas such as central Kashmir’s Budgam, and on the peripheries of Srinagar and Kishtwar districts of Jammu.
There are several types of saffron available in Kashmir including Mongra, which is the darkest variety. Just one strand is enough to infuse an entire dish with a rich aroma and flavour. Lacha is another variety that comes with both red and yellow parts. Zarda, another type of saffron, is used in face packs, beauty creams and moisturisers.
According to official figures, the land under cultivation for the saffron crop in Pampore has reduced by over 60% in the past 20 years – from 5,707 hectares in 1996 to around 3,500 hectares in 2017. The government had, in 2010-11, introduced the National Saffron Mission to help farmers irrigate their fields.
Locals allege that the land on which saffron is cultivated has been shrinking over the years as residential and commercial complexes have been constructed near the fields. Practicing intercropping and agro pastoralism, Saffron Kashmiri systems promote a high cultivated biodiversity: rice, maize, millet, lentils, wheat, barley, almonds, apples, cherries, rape seed, mustard, linseed, sesame, toria, and cottonseed etc. Moreover, sheep and goats are bred within this agricultural system providing a source of manure for the soils.
Concerning the Saffron, its cultivation has been under threat of extinction whereas it is as an endemic plant from the region. Last but not least, farmers do not use chemical fertilizers or pesticides which is an encouraging point for the wild flora, fauna and soils.
According to the Kashmiri legends; saffron was brought to the region by two sufi ascetics, Khawja Masood wali. Saffron has traditionally been associated with the famous Kashmiri cuisine, its medicinal values and the rich cultural heritage of Kashmir. Besides, during the plucking of the blossoms, the lilt of women voices wafts through the air as they sing their folk songs.
Saffron cultivation has really shaped the landscape of Kashmir region. This shape can be seen effectively when saffron flowers are opened and all the view of the landscape is purple. Besides, Pampore Karewa soil are specially made as square beds. Each bed measures l.5m and is provided with narrow trench on all sides to prevent the accumulation of water.
Kashmir Saffron is marketed in 3 forms viz; Lacha, mongra and gucchha. In general produce is sold through middlemen/firms and whole-sale seller, particularly in case of saffron. However, for fruits and vegetables Kashmir has a well-organized marketing system in the form of mandis recognized by the government agencies. Main source of market information is middleman, fellow farmers, T.V and Radio.
Kashmir Valley’s Saffron has got the much-awaited geographical indication (GI) certification from the central government in a fillip to the homegrown spice, which is likely to fetch higher prices in the international markets as the GI certification establishes specific geographical origin and certifies certain unique qualities of the product. The GI certification enables those who have the right to use the sign in order to prevent a third party from using the sign. The GI certification would also stop the prevalent adulteration of Kashmir Saffron and the authenticated spice would fetch a much better price.
Kashmiri saffron, with its rich history, enticing fragrance, and unique flavor, is an emblem of Kashmir’s and India’s rich cultural heritage. This golden spice adds a touch of luxury and enhanced taste to culinary creations, Ayurvedic remedies, and beauty rituals. Its myriad health benefits, ranging from mood upliftment to antioxidant properties, make it a valuable addition to our everyday live.
Access to adaptive traditional and appropriate technologies with better returns and their adoption for increase in productivity and improvement in quality in the Saffron traditional areas and introduction in the non-traditional belts with proven potential, involvement of youth in corm production, high-tech saffron processing and marketing, support for development of sustainable irrigation sources and establishment of spice park with electronic marketing system are the new strengths oriented to overcome prevailing challenges.
(The author can be mailed at [email protected], X/Twitter: @haniefmha)