Saffron derives from Arabic za’fran “be yellow”. The Hindi and Sanskrit names have been derived from the Northern Indian region Kashmir, where old saffron was produced. Saffron is the most expensive spice in the world. Saffron is cultivated from the Western Mediterranean (Spain) to India (Kashmir). Often called ‘The Golden Spice’, saffron has a history rooted in antiquity. It has always held a very special place for its extraordinary medicinal and flavouring properties as well as for being a striking yellow dye. Indian saffron is cultivated on a large scale in the Jammu & Kashmir valley whose cool dry climate and rich soil with excellent drainage and organic content make the location an ideal thriving ground for this spice. By every standard, The Kashmiri saffron is considered superior to it’s foreign counterparts.
The benefits and medicinal properties of this highly priced spice, make it a valuable culinary ingredient worldwide.