From corm to crimson, in the saffron fields of Pampore
Summer — the corms are lifted, graded and planted
Saffron corms laid out before planting1/5 Our grandfather hand-sorts every corm before planting.
The crocus blooms for two weeks. We work all year.
It starts in summer, when the corms — the small bulbs the crocus grows from — are lifted, graded by hand, and replanted in the karewa soil. Every autumn, the fields around Pampore then turn violet for a few short weeks. Each flower is picked by hand at dawn, and the three crimson stigmas inside are separated the same day — it takes about 160 flowers to make a single gram of saffron.
Then comes the part most brands skip: grading, batch-coding, and verification — including inspections by the Directorate of Agriculture, Kashmir. Our family has done this work for generations. The Heritage Kashmir exists to ship that same harvest directly to your kitchen — graded, sealed, and traceable to its batch.
The year at a glance
A year of work for two weeks of bloom
Recognised by leaders, ministers & the press
Decades of felicitations and coverage for our family’s saffron — see the record.
What we stand for
01
Grow, don’t trade
We sell only what our family cultivates and grades — never blended, never re-packed imports.
02
Prove, don’t promise
ISO 3632 grading, batch codes, harvest dates, and film from our own fields. Claims you can check.
03
Direct, not diluted
From Pampore to your kitchen with no middlemen — the reason our saffron stays pure and honestly priced.