Pampore, Kashmir · sold by weight
Imported · sold by weight
Ladakh Himalayas, India · sold by weight
Gilgit, Himalayas · sold by weight
Ladakh Himalayas, India · sold by weight
Pampore, Kashmir · sold by weight
Premium · Kashmiri & Spanish
Ladakh Himalayas, India · sold by weight
Pampore, Kashmir · sold by weight
Himalayan mineral resin
Gilgit, Himalayas · sold by weight
Ladakh Himalayas, India · sold by weight
New · Seeds & superfoods
One box or a few hundred — tell us what you need and we quote the same day.
We buy from growers around Pampore and pack every order ourselves in Srinagar. About us
Saffron lots are lab-tested for colour, taste and aroma; the card ships with your order. How we test
You pay for grams, not packaging — every size priced on the same per-gram basis.
Questions before you order, or about one on its way — a person in Srinagar replies. Contact us
23 products
Everything we sell, in one list — use the categories and filters to narrow it down.
Imported · sold by weight
Gilgit, Himalayas · sold by weight
Ladakh Himalayas, India · sold by weight
Pampore, Kashmir · sold by weight
Every saffron tin ships with its lot number and lab test card
Kashmir grows about seven in ten of India's apples. A short guide to the varieties, the September-to-November season and how to tell a good one — from a shop that sells the valley's dry fruit, not its apples.
Kashmir grows most of India's apples and nearly all of its walnuts and cherries. Here is what the valley harvests through the year, what reaches the rest of the country, and in what form.
The same red thread is kesar in Delhi, zafran in Lucknow, kong posh in Pampore and kumkumapoo in Chennai. What the names share, where they come from, and what none of them guarantees.
Help choosing between Mongra and Lacha, a quote for bulk or corporate boxes, or news of an order on its way — someone in Srinagar replies.
Short answers to what we are asked most. Anything else — just ask.
Contact usYes. Our saffron comes from Pampore in Kashmir, and every saffron tin ships with its lot number and lab test card. A quick home check: a few threads in cold water should colour it slowly golden over 10–15 minutes while the threads stay red — instant red that leaves the threads pale is dye.
Because that is how it is grown and traded: about 150 flowers, picked and separated by hand, go into one gram. Every size we sell is priced on the same per-gram basis, and the product page shows it beside the price.
Mongra is the red stigma alone: the strongest colour and aroma, the one for milk, rice and desserts. Lacha keeps the yellow style attached, so it is gentler and costs less. For cooking, most people are happiest with Mongra.
Keep saffron in its tin in a cool, dark cupboard — not the fridge — and use it within 18 months for the best aroma. Nuts and dried fruit keep best sealed, away from heat and light.
Less than you expect. Two or three threads for a cup of milk or kahwa; a small pinch (about 0.1 g) bloomed in warm liquid for a pot of rice serving six. One gram covers roughly 25 servings.
Orders are packed in Srinagar and dispatched within 24 hours; delivery across India takes 2–5 days by courier. Delivery is free on orders over ₹7,500. You can pay by UPI, card, net banking or cash on delivery.
Yes. Shops, hotels, caterers, importers and companies get trade prices — tell us the products and quantities on the wholesale page and we send a quote.
