Kashmiri Mongra Saffron from Pampore: Benefits, Origin & How It’s Made

Gulnaz
Jul 1
2 min read

Updated: Jul 9

Saffron in Kashmir is primarily grown in Pampore, also known as the ‘Saffron Town’ of India. Pampore is a quaint town located about 15 kilometres from Srinagar in the Pulwama district of Jammu and Kashmir. Blessed with the perfect blend of climate, well-drained soil, and altitude, Pampore offers ideal conditions for the cultivation of the Crocus sativus flower, from which saffron is harvested.

The saffron fields of Pampore bloom with vibrant purple flowers during the autumn months of October and November, turning the landscape into a breathtaking sea of colour. This region is one of the very few places in the world where saffron is grown naturally, and it contributes significantly to India’s overall saffron production. Over generations, families in Pampore have passed down the art of saffron cultivation and harvesting, often using traditional methods to carefully pluck each delicate stigma by hand, a labour-intensive process that reflects both craftsmanship and cultural heritage.

Plucking of Saffron Strands in Saffron Fields, Pampore

Locally grown Kashmiri saffron is also known as "Mongra" saffron, and it represents the purest and most potent part of the saffron flower, the deep red stigmas. Unlike other types of saffron that may include the yellow or orange styles (called "Lacha" or "Zarda"), Mongra is composed solely of the red stigmas, which are handpicked, sun-dried, and carefully preserved to retain their natural aroma, colour, and flavour.

This makes Mongra the highest grade of saffron available, not just in India but across the globe. Its superior crocin content gives it a rich crimson hue, while high levels of safranal and picrocrocin contribute to its distinctive aroma and slightly bitter, earthy taste. When steeped in warm water or milk, just a few threads of Mongra saffron can infuse the liquid with a golden glow and intense fragrance, a hallmark of its purity.

Once the saffron stigmas are harvested, they go through a detailed hand-cleaning process in local homes across Pampore. The red stigmas are carefully separated from the yellow styles and any floral debris by skilled hands. These are then sun-dried naturally on clean cloth to preserve their aroma, colour, and potency.

After drying, the saffron is again sorted and winnowed to remove any remaining impurities, resulting in the vibrant, pure Mongra saffron. This traditional cleaning method ensures that only the finest quality saffron makes its way from Kashmir’s fields to your kitchen.

At Kashmir Allure, we take pride in working directly with local farmers, empowering the community, preserving age-old traditions, and ensuring that only the finest, hand-harvested produce reaches you. By partnering at the grassroots level in Pampore, the heartland of saffron cultivation, we support sustainable farming practices while bringing you authentic, GI-certified Kashmiri Mongra saffron rich in purity, aroma, and cultural heritage.