About 100kg of flowers is required to yield 3kg of stigmas. 40hours of labour is required to pick 1, 50, 000 flowers, that makes about 1kg saffron. Its production is highly labor intensive and hence is one of the most expensive spices on earth. Each saffron flower is hand picked and the filaments are removed manually by skilled laborers. The end result of this meticulous process if the Mongra-M1 grade saffron.

These are the fresh, long uncut stigmas of Crocus sativus. It contains the yellow and white parts of the stigma and is further processed to produce various grades of saffron. 1kg of Lacha saffron contains 800gms of mongra saffron.

Kashmir is one of the few places on earth, where nature has blessed it with saffron. Saffron from various producer countries, picked and dried in different ways, gives rise to different end qualities. The scientific name of saffron from Kashmir is Crocus sativus 'Cashmirianus' which is mainly identified as "Mongra" and Lacha is very difficult to obtain. The typical characteristic of Kashmiri saffron is its dark marron-purple color, which is among the darkest owing to its strong flavor, aroma and coloring effect.

Kashmir is one of the few places on earth, where nature has blessed it with saffron. Saffron from various producer countries, picked and dried in different ways, gives rise to different end qualities. The scientific name of saffron from Kashmir is Crocus sativus 'Cashmirianus' which is mainly identified as "Mongra" and Lacha is very difficult to obtain. The typical characteristic of Kashmiri saffron is its dark marron-purple color, which is among the darkest owing to its strong flavor, aroma and coloring effect.

About 100kg of flowers is required to yield 3kg of stigmas. 40hours of labour is required to pick 1, 50, 000 flowers, that makes about 1kg saffron. Its production is highly labor intensive and hence is one of the most expensive spices on earth. Each saffron flower is hand picked and the filaments are removed manually by skilled laborers. The end result of this meticulous process if the Mongra-M1 grade saffron.

These are the fresh, long uncut stigmas of Crocus sativus. It contains the yellow and white parts of the stigma and is further processed to produce various grades of saffron. 1kg of Lacha saffron contains 800gms of mongra saffron.

Kashmir is one of the few places on earth, where nature has blessed it with saffron. Saffron from various producer countries, picked and dried in different ways, gives rise to different end qualities. The scientific name of saffron from Kashmir is Crocus sativus 'Cashmirianus' which is mainly identified as "Mongra" and Lacha is very difficult to obtain. The typical characteristic of Kashmiri saffron is its dark marron-purple color, which is among the darkest owing to its strong flavor, aroma and coloring effect.

Kashmir is one of the few places on earth, where nature has blessed it with saffron. Saffron from various producer countries, picked and dried in different ways, gives rise to different end qualities. The scientific name of saffron from Kashmir is Crocus sativus 'Cashmirianus' which is mainly identified as "Mongra" and Lacha is very difficult to obtain. The typical characteristic of Kashmiri saffron is its dark marron-purple color, which is among the darkest owing to its strong flavor, aroma and coloring effect.