Saffron, the Precious Spice of Kashmir: Navigating Challenges in the Valley
Rafiq Bhat
Srinagar Nov 06 : The bright red spice called saffron, which comes from the Crocus sativus flower, is deeply ingrained in Kashmiri culture and history. Known as the “saffron crocus,” its stigma and styles—aptly named threads—are painstakingly gathered and dried, and then used to flavour and colour food treats. Saffron has a wealth of plant components that function as antioxidants and guard against oxidative stress outside of the kitchen. It has even been applied to a variety of medical conditions in conventional medicine. Nevertheless, despite its rich history, Kashmir’s saffron production is declining, which is a complicated issue related to irrigation, market dynamics, and climate change.
Saffron cultivation holds a significant place in the economy of Kashmir, with Pampore standing out as a major hub for saffron farming. Pampore, a historical town on the eastern side of the Jhelum River on the Jammu-Srinagar National Highway, is home to more than 20,000 households involved in saffron farming. However, this valuable agricultural sector faces a multitude of challenges, notably inadequate irrigation and drought. Historical data paints a grim picture of the diminishing saffron industry in the region.
In 1997, the saffron cultivation area encompassed 5707 hectares, yielding approximately 16 metric tonnes. Nevertheless, as time has passed, both the acreage under cultivation and the production of saffron have seen a substantial decline. According to data from the Department of Agriculture J&K, by 2015, the saffron cultivation area had dwindled to 3785 hectares, with a production of 9.6 metric tonnes, equivalent to a yield rate of 2.61 kg/ha. A medley of factors such as erratic rainfall, drought-like conditions, and the absence of irrigation has contributed to this decline.
The historical roots of saffron cultivation in Kashmir are deeply intertwined with the cultural heritage of the region. While the precise origins remain a subject of debate, it is believed that saffron found its way to Kashmir through Central Asian immigrants around the 1st Century BCE. Ancient Sanskrit literature refers to saffron as “bahukam,” and it is considered an integral part of traditional Kashmiri cuisine. Its cultivation in the region dates back to before the 8th Century CE, as evidenced by references in the writings of historians like Kalhana and Abul Fazl.
Intriguingly, there are legends suggesting saffron’s arrival in the 12th century when Sufi saints Khwaja Masood Wali and Sheikh Sharif-u-din graced the region with their presence. These saints are said to have offered a saffron bulb to a local chieftain in gratitude for healing them from an ailment. Nonetheless, historical accounts present an alternative narrative. It is plausible that saffron was introduced to Kashmir around 500 B.C. by Persians, known for their saffron trade and commercial ventures. This introduction of saffron to the region could have been a part of their broader efforts to establish trade routes and expand their influence.
Saffron thrives in the areas and highlands created by the accumulation of lacustrine sediments, which provide the ideal loamy soil for saffron growth. The districts of Pulwama, Budgam, Srinagar, and Ganderbal serve as the primary saffron-growing areas, with Pampore gaining renown as the “saffron town” of Kashmir. Harvesting saffron is an arduous and labor-intensive process that requires skilled hands. The saffron crocus flowers bloom in the fall for three weeks, marking the commencement of the harvest. Growers often work grueling hours to meticulously gather the blooms and painstakingly extract the few precious stigmas. These delicate threads are subsequently dried and carefully packaged for sale.
Saffron production in Kashmir has witnessed a substantial decline due to a variety of reasons, including climate change, outdated farming practices, poor irrigation, and stiff competition from cheaper saffron imports from Iran. Despite these challenges, Jammu and Kashmir retained its status as the largest saffron producer in India, and India stood as the 3rd highest producer of saffron in the world in 2022.
As Kashmir grapples with the decline in saffron production, efforts are underway to revitalize this ancient industry. Farmers and researchers are collaborating to implement modern irrigation techniques, sustainable farming practices, and climate-resilient approaches to safeguard the future of saffron cultivation in the valley. With the rich cultural heritage and economic significance at stake, the revival of saffron farming in Kashmir is not just a necessity; it is a testament to the resilience and determination of the people who hold this precious spice close to their hearts.
