Only two weeks per year, the Saffron Crocus (Crocus Sativus) blooms in Kashmir Valley. It is surrounded by the Himalayas all around.
Local families race against time to collect the flowers of the autumn leaves, which is usually around November. This allows them to make one of the most valuable spices in the world: saffron. It can be sold for over 3,000 euros per kilo.
This spice is widely used in Persian, Arab, Arab, and European cuisines. The honey-hay scents are a journey through culture and time.
Production of saffron is a labor-intensive and meticulous process.
First, delicate flowers are hand-picked. Then they are placed in wicker containers. 150,000 flowers are required to pick saffron for a kilogram.
Next, remove the purple petals from each flower by hand. This exposes three delicate stigmas which are dried in the sun or using special machines.
Families can find other ways to make the spice. Modern factories have been built to improve the quality and quantity in saffron production. However, most local legends still prefer centuries-old methods for picking and drying the material.
Apart from being indispensable in the kitchen, saffron can also be used in many other products such as medicine, cosmetics, and medicine.