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How is original Kashmiri saffron cultivated, and what are the unique factors of the region that contribute to its quality?
Kashmiri saffron, also known as kesar, is cultivated through a labor-intensive and delicate process in the beautiful region of Kashmir, India. The unique factors of this region play a vital role in contributing to the exceptional quality of this prized spice.
Some unique Factors that contribute to its rich quality.
The climate of Kashmir, with its cold winters, moderate summers, and ample sunshine, creates an ideal environment for saffron cultivation.
The saffron fields in Kashmir are traditionally watered using natural sources such as mountain streams and rainfall. The purity of the water enhances the saffron's taste and aroma.
Saffron cultivation also follows age-old techniques that have been passed down through generations. Farmers carefully hand-plant the corms (bulbs) during autumn and hand-harvest the delicate crimson stigmas (threads) in autumn. This manual process ensures the utmost care and attention to each saffron flower, preserving its quality.
In India, there is a brand named Rasayanam where Original Kashmiri Kesar is cultivated by skilled farmers from the fertile farmlands of Pampore and then supplied all over India.
By choosing Rasayanam's Original Kashmiri Saffron, you not only experience the true essence of this precious spice but also support the livelihoods of local farmers and contribute to the preservation of this ancient and culturally significant agricultural practice in the Kashmir region.
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