The saffron bowl, which was so far confined to Kashmir, may soon expand to the North East of India. Plants from seeds transported from Kashmir to Sikkim and acclimatized there are now flowering in Yangyang in the Southern part of the North-East state.
Saffron and Heeng (asafoetida) are the most valuable spices of the world and widely used in Indian cuisine since time immemorial. In India, the annual demand for Saffron spice is 100 tons per year but its average production is about 6-7 tons per year. […]
Kashmir saffron, a spice from the Jammu and Kashmir Region of India has been awarded the geographical indication (GI) tag to protect its uniqueness and identity. […]
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