Villagers pick saffron flowers from a field in Pampore, Kashmir. Every autumn, Pampore town, south of Srinagar, turns into a carpet of purple from the thousands of fallen saffron flowers. Only the stigmas of each bloom are taken out painstakingly and dried to get the fragrant strands that are among the most costliest spices in the world. About 50,000 flowers yield roughly 500 g of the spice. It is a luxury ingredient not just in kitchens but in the beauty industry as well. Kashmir saffron, that has been given the GI tag, is the only saffron in the world grown at an altitude of 1,600 m to 1,800 m above sea level, which adds to its uniqueness and differentiates it from other saffron varieties available around the world.
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