Climate change and adulteration pose major threat to Kashmir's saffron production

Kashmir's centuries-old saffron tradition is currently facing serious threats from climate change, development, and food adulteration. The production of this 'red gold', known as the world's most expensive spice, is declining, while the influx of imported saffron in the local market is increasing.

The situation regarding saffron sales in Srinagar is worrying. According to a shopkeeper in Srinagar, saffron coming from the high-altitude areas of Pampore has been very low this year. Furthermore, a large influence of Iranian saffron is being observed in the market. In many shops, Iranian saffron is being sold by identifying it as Kashmiri saffron, as most customers cannot distinguish between the two.

Saffron is an integral part of Kashmir's culture and collective memory. It is used to enhance the flavour in wedding occasion dishes and the famous Noon Chai (sweet pink tea). Additionally, it is widely used in traditional medicines and attar. For a long time, it has been one of the most valuable commodities exported from the Kashmir Valley.

The Pampore area is extremely important for saffron production, where saffron flowers bloom every autumn in the dry soil areas of the plateau called Karewa. Generally, during the harvesting season from mid-October to mid-November, this entire area becomes covered with purple crocus flowers. During this period, families reach the fields before sunrise and pick the flowers very carefully.

However, during October 2025, the situation in the fields of Pampore was seen to be different. According to Mohammad Asif, a farmer from Dussu village, the crop has been very low this year on the land cultivated by his family for generations. Asif stated that this year he obtained barely 250 gram saffron, whereas in 2024 it was about one and a half kilo saffron. The fields were seen filled with soil cracks and the clusters of flowers were also very few.

Regarding the changes occurring in farming, Mohammad Asif said that timing is very important in saffron cultivation. When the crop requires moisture and it does not rain at that time, the process of flowering is immediately negatively affected. These climate-related changes are affecting the crop.

Saffron is obtained from the purple-flowered plant called Crocus sativus. Inside each flower, there are three crimson-coloured stigmas. To maintain quality, these threads are hand-picked before sunrise and then separated from the flower and dried for a few hours. The saffron production process is extremely labour-intensive; approximately 4,000 flowers are required to obtain just one ounce (28 gram) of saffron. The flowers of this plant bloom for only two to four weeks in a year, which earns it a place among the world's most expensive spices.

The history of saffron cultivation is thousands of years old. This saffron, which is not currently found in wild form, was originally grown in the areas of present-day Iran, Greece, and Central Asia. It reached Kashmir centuries ago through Persian influence and ancient trade routes.