Saffron of Kishtwar

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Agriculture & Heritage · Kishtwar

Saffron of Kishtwar
Kung · Kesar · Zafran

The world's costliest spice, grown in the ancient Mandal fields of Kishtwar since the Mahabharata era — superior in quality, fragrance, and heritage to any saffron on earth.

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Official Recognition

Kishtwar 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.

Known as: Kung (Kishtwari) Kesar (Hindi/National) Zafran (Persian) Kum-Kum / Lohit (Sanskrit) Kung Posh (Kashmiri)

Kishtwar — The Land of Saffron

Saffron is the costliest and most prized crop of Kishtwar — the golden thread that has defined the district's identity, economy, and culture for millennia. Kishtwar's very ancient name, Lohit Mandal (meaning "Land of Saffron"), mentioned in the 27th chapter of Sabha Parva in the Mahabharata Part I, tells us that saffron cultivation here predates recorded history.

The botanical name of saffron is Crocus sativus — a name suggesting it was first cultivated in ancient Croycus (now Kolghos in Syria). Today it is produced in Spain, Iran, France, Sicily, and Jammu & Kashmir. But in India, Kishtwar is the only saffron-producing district in the entire Jammu province, making it irreplaceable in the country's agricultural heritage.

Most remarkably: the quality of Kishtwar Saffron is superior to that of Pampore in Kashmir — the world's most famous saffron-growing region. Kishtwar's higher altitude (approximately 5,351 feet), mineral-rich soil, dry cultivation technique, and the meticulous skill of its farmers produce saffron threads of unmatched colour, aroma, and potency.

120 Hectares Cultivated

5 Qtl Annual Production

5,351 ft Cultivation Altitude

GI Tag Official Recognition

Mahabharata Era of Origin

Medicinal, Culinary & Cultural Uses

Kishtwar Saffron is far more than a cooking spice. Its colour and aroma are considered auspicious across India. Its taste is subtle — but if even a little is chewed directly, it turns pleasantly bitter. Two or three stigmas (carpels) crushed and mixed in warm milk create a powerful health tonic. Saffron is:

💊 Digestive 😴 Sedative 🩺 Curative 🧠 Exhilarant 🍳 Culinary Spice 🙏 Religious Tilak 🌡️ High in Crocin 🛡️ Immunity Booster

In Hindu tradition across India, saffron is used for applying the sacred Tilak (mark on the forehead) — a practice directly tied to Kishtwar's Kesar fields. It is also used in medicines, in the cooking of vegetables and rice dishes, and in the preparation of the famous Kahwah Chai and Kashmiri Pulao of the region. Kishtwar saffron is high in crocin — the compound responsible for its intense deep-red colour and distinctive aroma — making it a globally recognised premium variety.

Saffron-Growing Villages of Kishtwar (Mandal Area)

Out of the 156 revenue villages of Kishtwar district, saffron is cultivated in a select cluster of villages in the area known as Mandal — the ancient saffron heartland that gave Kishtwar its Mahabharata-era name Lohit Mandal. The total cultivated area is approximately 120 hectares, producing an average of 5 quintals of saffron annually.

Village	Area (Hectares)	Village	Area (Hectares)
Poochhal	74.50	Matta	03.20
Sangram Bhatta	01.00	Hidyal	06.50
Cheerhar	01.45	Hudri	02.15
Dugga	00.50	Draba	01.05
Berwar	01.50	Archi	01.35
Hullar	02.00	Tund	03.50
Hatta	01.75	Lanyal	00.65
Sarkoot	00.10	Malipath	01.00
Bera-Bhatta	10.75	Bindraban	01.00
Begana	06.05
TOTAL	120 Hectares	Source: District Saffron Officer, Kishtwar

Scientific Classification

Saffron belongs to the family Iridaceae of the order Asparagales. It is a small perennial plant with grey-green leaves that have hairy margins and grow to about 1–1.5 feet long. Around August or September, the corm produces a funnel-shaped reddish-purple flower (sometimes lilac or white). The flowers are hermaphrodite and pollinated by bees and butterflies. Each flower carries three red stigmas — which, once dried, become the saffron threads known as Kung in Kishtwar and Kung Posh in Kashmir.

Classification	Name
Kingdom	Plantae
Division	Magnoliophyta
Class	Liliopsida
Order	Asparagales
Family	Iridaceae
Genus	Crocus
Species	Crocus sativus

The Saffron Production Process — Step by Step

Saffron cultivation in Kishtwar is an intensely labour-intensive process requiring generational skill and patience. Each step below is critical to the final quality of the Kung:

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.

Kishtwar Saffron vs the World

While saffron is produced globally in Spain, Iran, France, Sicily, Morocco, and Kashmir's Pampore, Kishtwar saffron stands apart. Its superiority comes from a unique combination of factors:

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Altitude: Grown at ~5,351 feet above sea level — the Kishtwar Plateau's unique elevation creates ideal cool, dry conditions.

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Mineral-rich soil: The Himalayan geology of the Mandal area provides soil uniquely suited to producing high-crocin saffron threads.

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Dry technique: Unlike the irrigated fields of Pampore, Kishtwar saffron grows under purely rainfed, natural conditions — enhancing concentration and aroma.

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Traditional handpicking: Every thread is hand-harvested before sunrise using centuries-old techniques, ensuring maximum potency and purity.

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GI Tag recognition: India's Geographical Indications Registry has officially recognised Kishtwar Saffron's unique identity and quality — a global stamp of authenticity.

Heritage Significance

"The cultivation of saffron in Kishtwar dates back to the Mahabharata period — the reference to Lohit Mandal in the 27th chapter of Sabha Parva is one of the earliest recorded mentions of saffron cultivation anywhere on earth."

— Historical record, mykishtwar.com

💡 Did you know? The crocus plant has no seeds — it is cultivated and multiplied only through its bulbs (corms). This means every saffron field in Kishtwar has been sustained for generations through careful manual propagation — a living agricultural heritage passed from parent to child across thousands of years. In Kishtwar, the saffron thread is locally called Kung Pouh (in Kishtwari) and Kung Posh (in Kashmiri) — the "saffron flower" — a name used since time immemorial.

Related Topics

Kishtwar Saffron Kesar Kishtwar Kung Kishtwar Crocus sativus J&K GI Tag Saffron India Lohit Mandal Saffron Cultivation India Mandal Kishtwar Pochhal Village Saffron Saffron vs Pampore Kishtwar Agriculture mykishtwar.com

Source: District Saffron Officer, Kishtwar  |  Agriculture & Heritage Series  |  mykishtwar.com  ·  Kishtwar, Jammu & Kashmir, India

INTRODUCTION

 Saffron is a costliest crop of Kishtwar. It is popularly known as "KESAR" throughout India. Its Sanskrit name is 'Kum-Kum' or 'Lohit', whereas Kishtwari call it 'KUNG'. The Botanical name of Saffron is 'Crocus Sativa'. Its Persian name is 'Zafron'. It is produced in Spain, Iran, France, Sicily and Jammu & Kashmir. 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 and Yellow Carpels from the petals. It requires moderate rain during the period of planting of bulbs and flowering.

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. About 120 hectares of the cultivable land has been occupied for Saffron Cultivation in Kishtwar area. On an average about 5 Quintals of Saffron is produced annually in this part of Kishtwar district called 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 carpel’s (stigmas) crushed and mixed in milk make it a healthy tonic. It is digestive, sedatives, curative and exhilarant. It is the costliest condiments. In Jammu province, Kishtwar is the only Saffron developing district. Saffron has high medicinal value and has helped in the economic conditions of growers. This process needs a lot of labour is for the upkeep of all such saffron fields.

Saffron/ Zaffron/ Kung/Kesar/ Lohit

Area of Saffron Land in Kishtwar

Name of the Village	Area in Hectares	Name of the Village	Area in Hectares
Poochhal	74.50	Matta	03.20
Sangram Bhatta	01.00	Hydial	06.50
Cheerhar	01.45	Hudri	02.15
Dugga	00.50	Draba	01.05
Berwar	01.50	Archi	01.35
Hullar	02.00	Tund	03.50
Hatta	01.75	Lanyl	0.65
Sarkoot	00.10	Malipath	1.00
Bera-Bhatta	10.75	Bindraban	1.00
Begana	06.05
Total			120 Hectares

*Information provided by the District Saffron Officer, Kishtwar.

Scientific Classification

Saffron belongs to the family Iridaceae of the order asparagales.

The class is liliopsida under the division Magnoliophyta.

Scientific classification	Subfamilies and tribes
Kingdom: Plantae Division: Magnoliophyta Class: Liliopsida Order: Asparagales Family: Iridaceae Genus: Crocus Species: Crocus sativus	• Subfamily- Crocoideae • Subfamily- Iridoideae o Tribe- Irideae o Tribe- Mariceae o Tribe- Sisyrinchieae o Tribe- Tigridieae • Subfamily -Isophysidoideae • Subfamily -Ixioideae o Tribe -Ixieae o Tribe- Pillansieae o Tribe -Watsonieae • Subfamily- Nivenioideae

Saffron is a small perennial plant. Gray-green leaves have hairy margins and grow to about 1 or1-1/2 feet long. About August or September, the corm produces a funnel-shaped, reddish-purple (sometimes lilac or white) flower. The flowers are hermaphrodite (has both male and female organs) and are pollinated by Bees, butterflies. The flower has three stigmas, which are the distal ends of the plant's carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant and is a sterile triploid mutant.

SAFFRON PRODUCTION

Production of Saffron followed in Kishtwar involves some steps: 

1.     Sorting of Corms

Saffron seeds or Corms are locally called as Guli. Corm size of saffron varies from 1g to 20g. Corms weighing less than 8g have less productivity potential whereas Corms weighing more than 8g has more productive and maximum flowering ability. 

 

2.     Planting  of Saffron Seeds/Corms

The saffron bulbs or corms (Guli) are planted in the month of July, August and September.  It requires a particular kind of soil for cultivation. By the end of Aug-September the Saffron cultivated plots are made soft and pick-axe. The overgrown grass is removed.  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.

Planting cycle, planting time, planting method and seed rate are the critical factors for Saffron productivity. Corms once planted are retained in the field for 3-4 years, allowing these to produce the child corms which continue the production cycle.

Prior to the plantation of saffron corms deep ploughing is done using bullock drawn plough. After the field is ready, corms of different types are planted in the month of September by hand dropping of Saffron Corms behind bullock drawn plough.  The field is laid out into beds with deep drainage channels. After that, these saffron corms are dig into those drainage channels some inches below the soil. 

3.     Preparation of Soil (Irrigation)

Saffron in Kishtwar is grown under rain fed conditions as no water source is presently available there. Farmers are dependent on September rains for a good flush of flowers and delayed rainfall is detrimental to the crop as it is accompanied with low minimum and maximum temperature leading to flower abortion. The saffron region used to receive rains annually, part of which would occur during August to October, the two critical stages for normal flowering and good crop for the next year.

4.     Picking of Flowers

Saffron flowers bloom in the month of October-November every year. These flowers are picked early in the morning and then stored properly for two or three days. The plucking of saffron flowers requires 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 carpel’s are collected. Most of the farmers pick saffron flowers without any picking schedule or flower age.

Flowers are picked every morning at dawn when they have not yet flowered. This way, pistils are protected and quality is preserved. From day to day, the number of flowers can vary from 100 to several 1000 flowers. The picking lasts on average one month.

5.     Stigma Separation

Stigma should be separated within 24 hours of flower picking. Saffron petals are Sky-Blue in color and having 3 stigmas/carpels of red and yellow color each. Then red and yellow carpels are separated from the petals.  Each flower has six lilac petals inside which three red carpel’s (stigmas) and three yellow carpel’s (stamen). The stem of three red carpels is called Saffron, locally called as Kung whereas three yellow carpels are called Saffranin, locally called as Poum. It is at this time of detaching those Stigmas and is given shape by keeping them collective locally called as ‘Turla’ before drying in the sunshine. It takes much time to separate carpels from dried up flowers.

 

6.     Saffron Drying  

The dried up saffron (Kung) and saffranin (Poum) is then stored in different types of containers. In case of slight moisture saffron becomes blackish in color and loses its fragrance. The skill for preservation of saffron is most important. Stigma separation is delayed due to lack of sufficient family labour. There are various types of saffron dryer machines available in market. Some of them are Solar Saffron Dryer, Hot Air Saffron Dryer and Solar Tunnel Saffron Dryer etc.

COMPOSITION

In above picture, Saffron Bulb with overgrown Green colored Grass and the Saffron petals in which three Carpels each of Saffron (Red Color stigmas) and Saffranin (Yellow color stigmas) are present. Saffron is a leaving plant that gives 3 filaments which will become saffron after being dried. This is extremely rare. In Kishtwar they are called the “Kung Pouh” and in Kashmir they are called the “Kung Posh”.

. The crocus has no seeds; it is cultivated and multiplied only by its bulbs.

 

Saffron weighing machine