100%
×
![]()
Ecoland · Premium
Buy now
Kashmir Saffron
From
₹549
Inclusive of all taxes · Pan-India shipping
Mongra-grade Kashmir saffron — the rarest and richest tier of Indian saffron. Hand-picked at dawn in Pampore, sun-dried slowly, and graded by colour, length, and aroma. Rich in crocin, picrocrocin and safranal — the three compounds that define great saffron.
Pan-India shipping3–7 business days
Lab-testedCrocin, safranal verified
Hand-pickedAt dawn, by hand
Pampore originKashmir's saffron belt
Pan-India shipping · ₹50 elsewhere
Why Mongra is the highest grade.
Pure Stigma Only
Mongra refers to the deep-red tips of the stigma — the most aromatic and intensely coloured part. No yellow style threads, no fillers. Just stigma.
High Crocin
Crocin is what gives saffron its colour. Our Mongra tests well above the ISO 3632 threshold for Category I (highest grade) saffron.
Hand-Picked at Dawn
Crocus flowers bloom for only 1-2 weeks each autumn. Pickers work at sunrise, when the flowers are at their freshest, to protect the delicate stigmas.
Slow Sun-Dried
Stigmas are dried gradually in indirect sunlight — never roasted. This preserves the volatile compounds that give saffron its aroma and antioxidant power.
From the saffron fields of Pampore.
Pampore is the only place in India where saffron grows commercially — a small valley in Kashmir whose altitude, soil, and frost cycle produce stigmas with deeper colour and richer aroma than anywhere else in the country. The Crocus sativus flower blooms here for just 14-21 days each year, and during that brief window, families pick by hand from dawn.
Each gram of finished saffron requires nearly 150 flowers. We work directly with grower cooperatives in Pampore, so what you receive is the same harvest that left their hands a few weeks earlier.
150flowers per gram of finished saffron
21 daysannual bloom window
Category IISO 3632 grading
Only placein India where saffron grows commercially
Specifications
- Net Weight
- 1g, 2g, 5g packs
- Grade
- Mongra (highest tier) · ISO 3632 Category I
- Species
- Crocus sativus L. — pure stigma
- Origin
- Pampore, Kashmir
- Processing
- Hand-picked at dawn, sun-dried, hand-graded
- Crocin Content
- 250+ (above ISO Category I threshold)
- Shelf Life
- 24 months from harvest, stored airtight
- Storage
- Cool, dark, dry — away from light. Never refrigerate.
Three ways to use it.
01
Bloom first
Soak a few strands in 1 tbsp warm (not hot) milk or water for 10 minutes before using. This releases the full colour, aroma and flavour — essential for biryani, kheer, payasam.
02
Kashmiri kahwa
Two to three strands in your kahwa transforms the cup. With our Kashmiri kahwa blend, it's the traditional Kashmiri winter morning ritual.
03
Saffron milk
2 strands in warm milk with a pinch of cardamom at night — a centuries-old ritual believed to aid sleep and digestion. Honey to taste.
Customer Reviews
No reviews yet. Be the first to review this product.
Common questions.
How do I know it's real saffron?
Real saffron strands are deep red with slight orange tips, trumpet-shaped at one end, and flexible — not brittle. When you drop strands into warm water, the colour releases slowly over 5-10 minutes. Fake saffron (often dyed corn silk or safflower) bleeds colour instantly. We also lab-test every batch and can share Certificate of Analysis on request.
How much should I use?
Less than you think. 2-3 strands flavour a pot of milk; 5-10 strands a biryani for 4-6 people. A 1g pack contains roughly 200-300 strands and lasts most home cooks 2-3 months. Always bloom first in warm liquid before adding to dishes.
Why is saffron so expensive?
It takes about 150 saffron flowers to produce a single gram of finished saffron, and every stigma is plucked by hand within a 2-3 week window each year. Kashmir saffron is even more limited — Pampore produces only a few tonnes annually for the entire country. The price reflects the labour and rarity, not a markup.
Are there any health benefits?
Saffron has been studied for mood, sleep, and antioxidant properties — crocin and safranal are the active compounds. We don't make medical claims; what we can say is that traditional Indian and Persian medicine have used it for centuries, and modern research is starting to validate some of those uses.
How should I store it?
In the airtight container it ships in, kept somewhere cool, dark and dry — not the fridge. Light is the biggest enemy of saffron (it degrades the colour compounds). Stored well, it stays fresh for 18-24 months.
Write a Review