Crocus flower, the producer of saffron. AP

Gulf Today Report

Across a big field in the Himalayan Kashmir, surrounded by mountains lies an array of purple flowers which produces saffron, one of the world most precious spice.

In the Kashmir region, the saffron crocus flowers bloom for only two weeks at the end of  autumn.

Following harvest from the fields, the purple petals are separated and the flower comes in three tiny stigmas, the stigmas are dried up in the sun before they are processed into the most expensive and sought-after spice. 

A woman walks with a basket filled with crocus flowers. AP

Saffron is a multipurpose spice used in different things from food to cosmetics. The stigmas of about 150,000 flowers make up a kilogram of saffron.

The spice is regarded as one of the prides of Kashmir, it has supported the region’s economy for centuries and it is a major part of the culture.

However, recently it has been facing difficulties with climate change, poor irrigation facilities and other obstacles. 

Kashmiri farmers pluck crocus flowers. AP

Most of the saffron that comes from Kashmir is grown in Pampore, a town south of Srinagar.

In Kashmir, the spice is mostly used in Kehwa, a slow-brewed sugary green tea infused with spices like cinnamon and cardamom and garnished with almonds. Saffron is also used in Wazwan, a traditional Kashmiri wedding meal cooked by special chefs that includes more than 30 dishes.