Kashmiri saffron, often referred to as "Kesar," is a high-quality variety of saffron (Crocus sativus) that is cultivated in the Kashmir region of India. Saffron is a spice derived from the flower of Crocus sativus and is known for its vivid red color, distinctive flavor, and aromatic qualities. Here are some key points about Kashmiri saffron:

1. Geographical Indication (GI):

   • Kashmiri saffron has received Geographical Indication (GI) status, which means that the saffron produced in the Kashmir region is recognized for its unique qualities and characteristics attributed to its geographical origin.

2. Climatic Conditions:

   • The specific climate and soil conditions in the Kashmir Valley contribute to the unique flavor and aroma of Kashmiri saffron. The region's cool climate with well-drained soil is ideal for saffron cultivation.

3. Flavor and Aroma:

   • Kashmiri saffron is known for its strong, unique flavor and aroma. It imparts a distinct taste and fragrance to dishes, making it a prized spice in various cuisines.

4. Color and Appearance:

   • The deep red color of Kashmiri saffron threads is a hallmark of its quality. The threads are long and have a vibrant crimson hue, indicating a high concentration of crocin, the natural compound responsible for saffron's color.