The world's finest saffron, picked by hand at dawn.

From the Karewa soils of Pampore

On the high Karewa plateaus of Pulwama, just outside Srinagar, lies Pampore — Kashmir's Saffron Town. For over two thousand years these fields have grown Crocus sativus, the purple crocus whose three crimson stigmas become the most precious spice on earth.

Harvested by hand, thread by thread

Every October, the fields turn violet. Each flower is picked at dawn, before the sun opens the petals, and the three delicate stigmas are separated by hand the same day. It takes around 150,000 flowers — and hundreds of hours of careful work — to produce a single kilogram of Kashmir saffron.

We dry our threads gently, pack them within days, and send them straight to you. No middlemen, no blending, no adulteration — ever.

Mongra and Lacha — know your grades

• Mongra is the top grade: only the deep-red stigma tips, separated from the style. Strongest in colour and aroma.
• Lacha keeps the whole thread, with a little of the natural yellow style attached. A softer flavour, perfect for everyday kahwa and cooking.

Whichever you choose, you are tasting a harvest that arrives only once a year — and a craft that Kashmir has perfected over centuries.