Kashmir Saffron | Mongra Grade • Crocus Sativus Cashmirianus Variety
A molecular structure with a high concentration of crocin: whole stigmas of superior grade, marked by an exceptional colouring and aromatic power.
Location and Growing Variables
Biotope
Grown on the high-altitude plateaus (Karewas) of the Pampore district, in Kashmir. The soil, made of lacustrine alluvium rich in calcium and magnesium, combined with a subalpine climate, favours a heightened biosynthesis of carotenoids.
Harvest
A delicate hand harvest carried out at dawn, before the flower fully opens, to shield the stigmas from ultraviolet rays. Only the upper part of the stigma (the red style) is kept, excluding the yellow or white parts, which are devoid of active compounds.
Technical Data and Processing
Traditional natural drying in the shade or under controlled atmosphere immediately after harvest. This process fixes the heat-sensitive molecules and optimises the conversion of picrocrocin into safranal, ensuring the strength of the bouquet.
This grade represents the purest selection. The stigmas are distinguished by their long, thick morphology and their uniform dark brick-red colour — signs of a maximum concentration of crocin (colour), picrocrocin (flavour) and safranal (aroma).
No chemical treatment or synthetic colouring whatsoever. The product undergoes optical density testing to validate its place in the highest quality category on the ISO scale.
Organoleptic Characteristics
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MouthfeelA complex attack with a noble, balanced bitterness, followed by a long aromatic persistence that permeates the whole palate.
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Aromatic SpectrumA profile defined by intense floral top notes. The heart reveals nuances of cut hay, mountain honey and the metallic accents characteristic of the volcanic, mineral terroir of Kashmir.
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Colouring PowerA rapid chromatic diffusion, releasing a vibrant, luminous orange-yellow colour from the moment of hydration.
Brewing Parameters
Extraction: To release the full potential of the water-soluble molecules, a preliminary infusion of 15 to 20 minutes in a warm liquid (water, milk or stock at around 50 °C) is essential before final incorporation.
Dosage: The density of its active compounds allows a minimalist use; 3 to 5 stigmas are generally enough to mark a preparation for two.
Storage: To be stored in an airtight glass jar, away from light and humidity, to prevent the oxidation of the safranal and the loss of its olfactory intensity.
