Saffron is a costliest crop of Kishtwar. It is popularly known as “KESAR” throughout India. Its Sanskrit name is ‘Kum-Kum’ or ‘Lohit’, whereas Kishtwari call it ‘KUNG’. The Botanical name of Saffron is ‘Crocus Sativa’. Its Persian name is ‘Zafron’. It is produced in Spain, Iran, France, Sicily and Jammu & Kashmir. The quality of Kishtwar Saffron is superior to that of Pampor in Kashmir. It all depends upon the quality of Land, Climate of the place and technique of plucking Flowers, separating of Red and Yellow Carpels from the petals. It requires moderate rain during the period of planting of bulbs and flowering.
Out of 156 revenue villages of Kishtwar district only few villages namely Matta, Hidyal, Tund, Nageni, Bera-Bhatta, Begana, Hatta, Pochhal, and Lach Daya Ram are famous for the production of Saffron. About 120 hectares of the cultivable land has been occupied for Saffron Cultivation in Kishtwar area. On an average about 5 Quintals of Saffron is produced annually in this part of Kishtwar district called Mandal.
The saffron of this place is superior in quality, fragrance and usefulness than that of other places. Saffron is a condiment used in medicines, cooking of vegetables and applying of a mark (Tilak) on the forehead by the Hindus in India. Its aroma & color is considered auspicious in this country. Its taste is subtle. If a bit more of it is crunched under teeth, it tastes bitter. Two or Three carpel’s (stigmas) crushed and mixed in milk make it a healthy tonic. It is digestive, sedatives, curative and exhilarant. It is the costliest condiments. In Jammu province, Kishtwar is the only Saffron developing district. Saffron has high medicinal value and has helped in the economic conditions of growers. This process needs a lot of labour is for the upkeep of all such saffron fields.
The saffron of this place is superior in quality, fragrance and usefulness than that of other places. Saffron is a condiment used in medicines, cooking of vegetables and applying of a mark (Tilak) on the forehead by the Hindus in India. Its aroma & color is considered auspicious in this country. Its taste is subtle. If a bit more of it is crunched under teeth, it tastes bitter. Two or Three carpel’s (stigmas) crushed and mixed in milk make it a healthy tonic. It is digestive, sedatives, curative and exhilarant. It is the costliest condiments. In Jammu province, Kishtwar is the only Saffron developing district. Saffron has high medicinal value and has helped in the economic conditions of growers. This process needs a lot of labour is for the upkeep of all such saffron fields.
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