What Makes Kashmiril’s Kashmiri Saffron Different? (Our Process, Testing, Quality Control)
|Kaunain Kaisar
Saffron is the world’s most expensive spice and it’s prized for its colour, aroma and delicate flavour. Each Crocus sativus flower produces just three crimson stigmas that are rich in compounds like crocin, safranal and picrocrocin. Those compounds give saffron its golden hue, warm aroma and subtle bitterness. But not all saffron is created equal – different grades, climates and processing methods lead to big differences in quality.
In this article we explain how Kashmiril sources, grades, tests and packages Mongra Saffron, the highest grade of Kashmiri saffron. You’ll see why our process makes our saffron truly special and how to identify genuine Mongra at home.
How Kashmiril Sources Kashmiri Saffron
Kashmiri saffron comes from Pampore and other high‑altitude valleys in Kashmir. Farmers there have cultivated saffron for centuries. At Kashmiril we work directly with small family farmers to ensure fair prices and careful handling. Farmers plant saffron corms in well‑drained karewa soils and let them rest through the cold winter. When flowers bloom in early autumn, workers hand‑pick the blossoms at dawn before the sun wilts them. This careful timing preserves the crocin and aroma compounds.
After harvest, farmers separate the crimson stigmas from the yellow styles. Kashmiril only buys the three red stigmas of each flower – this grade is called Mongra. We don’t accept the lower grades (Lacha or Zarda) because they contain yellow or orange styles with less flavour and colour.
Explore our Kashmiri saffron collection and feel the difference.
Separation, Sorting and Grading
Once we receive the dried stigmas, our quality team sorts them again. Mongra saffron is short and thick with a slight yellow tip at one end. Lacha includes some yellow style and Zarda is mostly yellow. Sorting removes any broken or pale strands. Only the deepest red, unbroken threads become Kashmiril Mongra.
Laboratory Testing & Quality Control
Saffron quality isn’t just about appearance – it must also meet chemical and microbiological standards. Every batch of our Kashmiri Mongra Saffron is tested in ISO and FSSAI‑accredited laboratories. Labs measure crocin, safranal and picrocrocin levels and check for moisture, ash and microbial contamination. These tests confirm that our saffron’s crocin content is high and that it contains no artificial colourants or adulterants. We provide lab reports so you can see the results yourself.
Our lab‑tested Mongra saffron comes with crocin and safranal certificates.
Hygienic Packaging & Preservation
After testing, saffron is extremely delicate. Exposure to light, air or moisture can degrade crocin and aroma compounds. Kashmiril packages saffron in airtight, food‑grade glass jars with tamper‑evident seals. Each jar is filled by hand in hygienic conditions and labelled with a batch number that corresponds to its lab report. We also include a food‑safe silica pouch to absorb moisture and preserve freshness.
Learn more in our Complete Guide to Kashmiri Saffron
Expert Tips & Common Mistakes
- Do soak strands in warm water or milk for 10–15 minutes before adding to dishes. This releases colour and aroma.
- Do store saffron in an airtight jar in a cool, dark place. Avoid humidity and direct sunlight.
- Don’t buy powdered saffron – powder can be easily adulterated with turmeric or food dye.
- Don’t trust uniform bright red strands – Mongra saffron has a subtle yellow tip.
Check our pure saffron identification guide to learn more authenticity tests.
Kashmiril Quality Expert
"Kashmiril’s quality team emphasises that every batch undergoes ISO and FSSAI lab testing to verify crocin and safranal levels. These tests ensure that the saffron meets purity and potency standards."
Customer Success Stories
The Chef’s Favourite
A restaurant in Delhi used generic saffron until it tried Kashmiril’s Mongra saffron. The chef noticed richer colour and aroma in biryanis and desserts. He also needed fewer strands to achieve the desired effect. Customers complimented the vibrant yellow hue and deeper flavour.
Wellness Influencers
A yoga instructor started using saffron in her milk at night. After switching to our lab‑tested Mongra saffron, she reported better sleep and a more pronounced floral aroma. Her audience appreciated that she could show lab test reports verifying crocin content.
Try the same premium Mongra saffron used by chefs and wellness coaches.
Frequently asked questions
What makes Mongra different from other saffron grades?
Mongra consists only of the crimson stigmas of the saffron flower. Lacha includes some yellow styles and Zarda is mostly yellow. Mongra has higher crocin and safranal levels than other grades.
Why does lab testing matter?
Lab tests measure crocin, safranal and picrocrocin to ensure you’re getting authentic, unadulterated saffron. They also check for moisture and contaminants. Kashmiril publishes these reports so you can verify quality.
How should I store Mongra saffron?
Keep saffron in a small airtight jar away from light, heat and moisture. A dark cupboard or pantry works well. Do not leave the jar open or near steam.
How long does saffron last?
Properly stored saffron can retain its colour and aroma for 2–3 years. However, the sooner you use it, the better the flavour.
Conclusion
Kashmiril’s Mongra saffron is different because of our fair‑trade sourcing, strict sorting, independent lab testing and hygienic packaging. By working with Pampore farmers, grading only the finest threads and verifying chemical markers like crocin and safranal, we deliver saffron with vivid colour and rich aroma.
Next Steps
- Explore our GI‑tagged Mongra saffron - Certified GI Tagged, ISO 3632 Grade I and FSSAI Certified (FSSAI : 21025012000177)
- Learn how to identify pure saffron at home with our step‑by‑step guide.
About This Blog & Author
Author: Kaunain Kaisar is a culinary specialist and spice researcher who collaborates with Pampore farmers and studies saffron chemistry. Kaunain visits Pampore regularly to document harvest practices and taste the freshest saffron firsthand.
Expert Contributions: This article includes insights from Kashmiril’s quality team, who ensure every saffron batch is ISO and FSSAI lab tested for crocin and safranal levels. Scientific data about crocin, safranal and picrocrocin come from peer‑reviewed studies and respected industry reports.