Official Recognition

Saffron has been awarded the prestigious Geographical Indication (GI) Tag by the Geographical Indications Registry of India — recognising its distinctive identity, exceptional quality, and unique geographical origin.

01

Sorting of Corms (Guli)

Saffron seeds (locally called Guli) vary in size from 1g to 20g. Corms weighing less than 8g have limited productivity, while those above 8g have maximum flowering ability. Careful sorting before planting is the first critical quality step — and experienced Kishtwar farmers can judge corm quality by touch alone.

02

Planting of Corms — July to September

Corms are planted in July, August, and September. Deep plowing is done first using a bullock-drawn plow. The field is laid out into beds with deep drainage channels. Corms are then planted by hand, dropped behind the plow and buried a few inches below the soil in the drainage channels. Once planted, corms are retained in the field for 3–4 years, producing child corms that continue the cycle. Planting time, method, and seed rate are the most critical factors for productivity.

03

Soil Preparation and Rainfall Dependency

Kishtwar saffron is grown entirely under rainfed conditions — there is currently no irrigation source available. Farmers depend entirely on September rains for a good flush of flowers. Delayed rainfall — accompanied by low temperatures — can lead to flower abortion. The saffron region historically received rains from August to October, the two critical stages for normal flowering and next-year crop quality.

04

Picking of Flowers — October to November (Dawn Only)

Saffron flowers bloom in October–November. The picking must happen before sunrise — flowers are easiest to pick in the pre-dawn hours before they have fully opened. As soon as the sun rises, the flowers begin blooming rapidly, making picking difficult and reducing quality. Once fully open, only the petals come away in the hand; the stigmas remain inside, sometimes only partially collectible.

From day to day, the number of flowers can vary from 100 to several thousand. The picking season lasts on average one month. Flowers are then stored carefully for two to three days for the next stage.

05

Stigma Separation — Within 24 Hours

Stigma separation must be completed within 24 hours of picking. Each flower has six lilac petals, inside which are three red stigmas (carpels) — locally called Kung — and three yellow stamens called Safranin (locally Poum). The red and yellow carpels are separated by hand from the petals. This is the most labour-intensive and skill-demanding part of the process.

The three red stigmas together — the true saffron — are shaped and kept collectively in a bundle locally called Turla before being laid out to dry in the sunshine.

06

Drying and Storage — The Final Quality Step

The dried Kung (saffron) and Poum (safranin) are stored separately in different containers. Even slight moisture turns saffron blackish and destroys its fragrance — making proper drying and storage the most critical quality-preservation step. Various drying methods are available: Solar Saffron Dryer, Hot Air Saffron Dryer, and Solar Tunnel Saffron Dryer.

In Kishtwar, saffron is traditionally sun-dried — a method that, combined with the high-altitude dry mountain air, produces the exceptional aroma and colour that makes Kishtwar Kung the most sought-after saffron in India.