Our Story

A family of saffron growers

Shifa Kesar is a small family farm in Pampore, Pulwama — the town that has supplied Kashmir's saffron for centuries. Our fields sit on the Karewa uplands, whose ancient lake-bed soils and crisp autumn climate make Kashmiri saffron unlike any other in the world.

We planted our first corms generations ago, and we still do nearly everything by hand: the dawn harvest in October, the same-day separation of stigmas, the gentle drying, and the packing. What changed is only this — for the first time, we sell directly to you, with no traders in between.

Why Kashmir saffron is special

• GI-tagged origin. Kashmir saffron holds a Geographical Indication tag, recognising its unique quality and heritage.
• Exceptional chemistry. High crocin (colour), safranal (aroma), and picrocrocin (flavour) — the three measures by which saffron is graded worldwide.
• A short, precious season. The crocus blooms for barely three weeks each autumn. Every jar holds a single harvest.

How to use it

Crumble 10–15 threads into warm milk or water, wait ten minutes, and add it to your dish. One gram seasons 30–40 meals — a little goes a very long way.

Write to us on WhatsApp any time. We are happy to help you pick a grade, a size, or a gift.

Food License: FSSAI Registration No. 21026473000531