Kashmiri saffron is one of the most expensive spices in the world, and for good reason. The soil, weather, and unique harvesting techniques of the Kashmiri region contribute to the distinct flavor and aroma of the spice. In this article, we will discuss the techniques used in the finest Kashmiri saffron harvesting.
Kashmiri saffron is harvested in the months of October and November, when the flower blooms for just one week. Each flower contains three crimson stigmas, which are handpicked early in the morning to ensure that they are fresh and contain the highest level of picrocrocin, the compound responsible for the saffron’s flavor and aroma.
The harvesting process involves delicately removing the stigmas from the flower and drying them in the sun or using a dehydrator. The stigmas must be carefully handled to prevent damage that could impact the quality of the saffron.
Once the stigmas are dried, they are separated from any impurities and sorted based on color and size. The best quality saffron has a deep red color, with a long and thick stigma. The lower quality saffron may have lighter or yellowish stigmas.
Finally, the saffron is packaged and sealed to preserve its flavor and aroma. The packaging must be airtight and kept away from light and heat, which can degrade the quality of the spice.
In conclusion, the finest Kashmiri saffron is harvested using delicate techniques to ensure that the stigmas are of the highest quality. The attention to detail and care taken during the harvesting and processing of saffron is what sets it apart from other varieties of the spice.