SAFFRON

Saffrons Flowers coming out from soil

   The Botanical name of Saffron is 'Crocus Sativas'. Its Sanskrit name is 'Kum-Kum' or 'Lohit'. Kashmiri call it 'KONG' whereas  Kishtwari call it 'KUNG'. Its Persian name is 'Zafron'. It is  popularly known as "KESAR" throughout India. It is produced in Spain, Iran, France, Sicily and Jammu & Kashmir. The Saffron of Spain is superior to that of India. At present it produces about 70% of world's Saffron produces. India takes second place. The quality of Kishtwar Saffron is superior to that of Pampor in Kashmir. It all depends upon the quality of Land, Climate of the place and technique of plucking Flowers, separating of Red & Yellow Carpels from the petals. It requires moderate rain during the period of planting of bulbs and flowering.

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                                                                    Red Carpels
      Out of 156 revenue villages of Kishtwar district only few villages namely Matta,  Hidyal, Tund, Nageni, Bera-Bhatta, Begana, Hatta, Pochhal, and Lach Daya Ram are famous for the production of Saffron.Some of these are revenue villages namely Matta, Hidyal, Pochhal and Lach Daya Ram. About 150 hectares of the cultivable land has been occupied for Saffron Cultivation. On an average about 5Quintals of Saffron is produced annually in this part of Kishtwar district called Mandal.

                                                                    Yellow Carpels
  There is no doubt that Kishtwar was one of the eleven states in Divigrit now called 'Dugger' and then 'Dugger Desh'. So it seems that Kishtwar produced Saffron even in ancient times. the area under saffron cultivation in Kishtwar around Kishtwar town is called "Mandal" even at present which has remained out of ancient Lohit Mandal. The saffron of this place is superior in quality, fragrance and usefulness than that of other places.
 Saffron is a condiment used in medicines, cooking of vegetables and applying of a mark (Tilak) on the forehead by the Hindus in India. Its aroma & color is considered auspicious in this country. Its taste is subtle. If a bit more of it is crunched under teeth, it tastes bitter. Two or Three carpels (stigmas) crushed and mixed in milk make it a healthy tonic.It is digestive, sedatives, curative and exhilarant.It is the costilest condiments.

  The saffron bulbs or corns (Guli) are planted in the month of July, August and September. Saffron flowers bloom in the month of October-November every year. It requires a particular kind of soil for cultivation. The land proposed for this purpose is available in Mandal area of Kishtwar. By the end of Aug-Sept. the Saffron cultivated plots are made soft and pick-axe. The overgrown grass is removed. This process is carried on for about three times during this period. In the beginning the piece of land required for this purpose has to be ploughed twice or thrice so as to make its soil fit for planting bulbs. It must have some moisture at the time of planting bulbs. These flowers are picked early in the morning and then stored properly for two or three days and then red and yellow carpels are separated from the petals. each flowers has six lilic petals inside which three red carpels (stigmas) and three yellow carpels (stamen). The stem of three red carpels is called Saffron (Kung) whereas three yellow carpels is called Safranin or Patti (Poum). It is at this time of detaching that 'Mongra, Lachha or Turla' varieties are given shape before drying in the sunshine. The present day rate of Kishtwar is between approx. Rs.3,00,000 per kg. It is used in medicines and for coloring and preparing of adulterated saffron.

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  The plucking of saffron flowers require skill. In the early morning before sunrise the flowers are easily picked. As soon as the sun rises in the east flowers start blooming plucking becomes difficult. Soon the flowers fully bloom and only the petals come to hand and stem remains inside the soil, sometimes only carpels are collected. It takes much time to separate carpels from dried up flowers. The dried up saffron and saffranin is then stored in either earthen posts or plastics containers or glass containers. In case of slight moisture saffron becomes blackish in color and loses its fragrance. The skill for preservation of saffron is most important.

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