Kashmir saffron is considered better in many ways compared to Iran.
Violence, demonstrations and deaths did not stop in Iran.Iran is the country that grows the most saffron in the world. Iran has 90 percent share in all the saffron grown in the world. Mashhad, Kerman, Yazd and Kashan are the areas of Iran where saffron is produced the most. This is the reason why it is also called red gold of Iran. The dry land, soil and climate here is considered best for the cultivation of saffron. Although many varieties of saffron are produced in Iran like Ghapmajnoon, Khorasan, Mollassef and Azarshahr, but Khorasan is considered to be the premium quality saffron. Kashmir of India is also known for the production of saffron.
Saffron is grown in many parts of Iran, but in India, saffron is cultivated in Pampore, Kashmir. Of course, more saffron is produced in Iran, but it is not at all true that every variety here is the best in terms of quality. Now the question is, what is the difference between the saffron grown in Iran and Kashmir of India, how is the quality decided?
What is the difference between saffron of Iran and Kashmir?
Iranian saffron is more readily available and affordable, but its quality varies due to the mechanical drying process. Iranian saffron is divided into several categories based on its quality.It consists of Super Negin, Sargol, Pushal, Dasteh. Of these, the superfine saffron is considered to be of high quality.
Indian saffron is of high quality, while Iranian saffron has many varieties from low to high quality.
Kashmiri saffron is known for many properties. It is bright red because it contains more crocin but the color of Iranian saffron is slightly lighter.The aroma of Iranian saffron is light, sweet and floral, Kashmir saffron is also similar to a great extent. Talking about bitterness, Kashmiri saffron can be a little more bitter than Iranian saffron.
Where is the best saffron?
If we talk about the best saffron, then the saffron of Kashmir is considered better. There are many reasons behind this. First, the saffron produced in Pampore, Kashmir is processed manually. It is dried in the sun. At the same time, most of the things in Iran are machinery. This affects the quality.
Only 3 saffron seeds emerge from one saffron flower.
Crocin is found more in saffron of Kashmir. This gives it a deep red color. Whereas it is less in Iranian saffron. The special thing about Indian saffron is that the entire variety here is of high quality, whereas this is not the case in Iran. One or two varieties here are known for their high quality. That means there are many categories available from high to low quality.
Apart from being used in food, Indian saffron is also used in medicinal purposes. At the same time, Iran’s saffron is used for commercial purposes other than food. Kashmiri saffron is grown in limited quantities, is seasonal and is of premium quality. This is the reason why its prices are also high. At the same time, Iranian saffron is produced in large quantities. It is considered economical.
One kg of saffron comes from 1.5 to 2 lakh flowers.
Be it Iran or Kashmir, why is saffron grown here?
Climate, soil and balanced water supply are the first conditions for better production of saffron. It needs a climate in which there is more winter and less rain along with summer. Saffron grows best at an altitude of 1500-2500 meters. Pampore Valley of Kashmir and Khorasan region of Iran are at this altitude. Altitude helps in balancing the temperature required for the cultivation of saffron.
Saffron requires light, loamy and drained soil. Be it Iran or Kashmir, this soil is present here. Less water is required for its cultivation. If there is excess water the flowers start rotting. Be it Kashmir or Iran, there is less rainfall here.
How is the quality of saffron decided?
The darker the color of saffron, the better it is considered. If it turns golden yellow when added to water or milk, it is considered better. Indian saffron is ahead in this matter. This happens because of the crocin present in it. The aroma of real saffron comes gradually. Saffron has a very strong aroma and is full of chemicals. Good quality saffron is slightly bitter. If any saffron is tasteless or sweet then it is a sign that it is fake. Long, thick and uncut threads indicate better quality. Saffron with broken pieces is low grade.
Also read: Leave oil, know what is there in Iran’s treasury, from saffron to minerals.