Skip to product information
Kashmiri Saffron – 100% Pure Mongra Grade, Handpicked Threads
Rs. 399.00
100% Satisfaction Guaranteed!
No-questions-asked refunds.
Free Shipping Available!
Kashmiri Saffron - Mongra Grade
ISO 3632 Grade I • GI-Certified • Lab-Tested
Our saffron comes straight from Pampore, Kashmir – the saffron capital of India. Each thread is handpicked at dawn when the flowers are freshest. We only use the red stigma tips (called Mongra) which have the strongest flavor, color, and aroma. No yellow parts, no fillers, no chemicals. Just pure Kashmiri saffron the way it has been harvested for centuries.
✓ GI-Certified Origin✓ ISO 3632 Grade I✓ NABL Lab-Tested✓ FSSAI Licensed
PRODUCT DETAILS
Specifications
Brand
Kashmiril
Grade
Mongra (Grade I) – Only Red Stigma Tips
Origin
Pampore, Kashmir (1,600-1,800m altitude)
Form
Whole Dried Threads
Sizes Available
1g, 2g, 5g, 10g
Crocin Content
250+ (gives golden color)
Shelf Life
2-3 Years (when stored properly)
Storage
Cool, dry place in airtight container
WHY BUY FROM US
What Makes Kashmiril Saffron Different
1
100% Pure Mongra – No Yellow Parts
Mongra is the highest grade of saffron. It means we only pack the red tips of the saffron stigma. These red tips have the most crocin (for color), safranal (for aroma), and picrocrocin (for taste). Many sellers mix yellow or white parts to increase weight. We never do that.
- Only deep crimson threads in every pack
- Handpicked at dawn for maximum potency
- Sun-dried using traditional Kashmiri methods
- No artificial colors or additives ever
2
Directly Sourced from Pampore Farmers
We work directly with saffron farmers in Pampore and Pulwama – the only region in India where real Kashmiri saffron grows. No middlemen means fresher saffron and fair prices for farmers. Every batch is traceable back to the field it came from.
- GI-Certified (Geographical Indication tag awarded in 2020)
- Grown at 1,600-1,800 meters altitude
- Cold climate develops stronger compounds
- We know every farmer by name
3
Lab-Tested by NABL-Accredited Facilities
Every batch of our saffron goes through strict lab testing. We test for crocin levels (must be above 250), safranal content, moisture, and pesticide residues. We share these reports with you so you know exactly what you are getting.
- Crocin content verified above 250
- Zero pesticides and heavy metals
- ISO 3632 Grade I certification
- Test reports available on request
250+
CROCIN CONTENT (COLOR STRENGTH)
Grade I
ISO 3632 CERTIFIED
100%
PURE MONGRA THREADS
0
ADDITIVES OR FILLERS
NATURAL INGREDIENTS
What Makes Saffron So Powerful
Real Kashmiri saffron contains three main compounds. These compounds are what give saffron its color, smell, and taste. Our saffron has high levels of all three because it grows in the perfect climate of Pampore.
Crocin — The Color Compound
Crocin creates the golden-yellow color that saffron is famous for. High crocin means stronger color. Our saffron has 250+ crocin content, so just 5-8 threads can color an entire dish. This is why Kashmiri saffron is preferred by chefs worldwide.
Safranal — The Aroma Compound
Safranal gives saffron its unique smell – a mix of honey, flowers, and hay. When you open our jar, this aroma hits you immediately. Real saffron should smell strong. If it has no smell or smells like plastic, it is fake.
Picrocrocin — The Taste Compound
Picrocrocin gives saffron its slightly bitter, warm taste. This bitterness is what makes saffron special in cooking. It adds depth to both sweet and savory dishes. Without this compound, saffron would just be a dye.
QUALITY ASSURANCE
How to Verify Authenticity
1
The Water Test (Do This at Home)
Drop 3-4 threads in warm water. Real saffron slowly releases golden color over 10-15 minutes. The threads stay red and keep their shape. Fake saffron releases color instantly (often orange or red) and the threads may dissolve or lose color completely.
2
The Aroma Test
Crush one thread between your fingers. Real saffron releases a strong, sweet, honey-like fragrance instantly. Fake saffron has little to no smell, or may smell chemical. Our customers often say the aroma alone tells them it is real.
3
The Visual Test
Look closely at the threads. Real Mongra saffron has deep crimson color with trumpet-shaped ends. Each thread is separate, not clumped. The texture is dry and brittle. Avoid saffron that looks too uniform or has an artificial shine.
4
The Price Test
Real Kashmiri saffron is expensive because harvesting is done entirely by hand. It takes about 150 flowers to get 1 gram of saffron. If someone sells it very cheap, it is almost certainly fake or mixed with fillers. Good saffron costs more, but you need less.
SELECT OPTIONS
Choose Your Size
1g
50-75 portions (using 5-8 threads each time)
Perfect if you want to try real Kashmiri saffron for the first time. This will last 2-3 months for occasional use. Use it in special recipes, kesar doodh, or kheer to see the difference quality makes.
Best for: First-time buyers, occasional cooking, gifting
POPULAR
2g
100-150 portions
Our most popular size. Great value for regular home cooking. You will have enough saffron for daily kesar doodh, weekend biryani, and festival sweets. Most families find this lasts 3-4 months.
Best for: Regular home cooks, families
5g
250-375 portions
Best value per gram. Ideal if you use saffron frequently or want to stock up. Perfect for serious home cooks, small food businesses, or buying as gifts for multiple people. Lasts 6-8 months for regular users.
Best for: Heavy users, small businesses, bulk gifting
10g
500-750 portions
Maximum savings for professionals and saffron lovers. Ideal for restaurants, caterers, or families who use saffron in everything. Properly stored, this will maintain quality for the full 2-3 year shelf life.
Best for: Restaurants, caterers, professional chefs, large families
INSTRUCTIONS
How to Use
1
Measure Your Threads
Use 5-8 threads per serving for most recipes. Saffron is very potent – a little goes a long way. For a pot of biryani (4-5 servings), use 15-20 threads. For one glass of kesar doodh, 5-6 threads is enough.
2
Soak in Warm Liquid
Place threads in 2-3 tablespoons of warm water, milk, or broth. The liquid should be warm, not boiling. Hot temperatures can destroy some compounds. You can also use rose water for desserts.
3
Wait 10-15 Minutes
Let the saffron soak for at least 10 minutes. You will see the liquid turn golden yellow. The longer you soak (up to 30 minutes), the more color and flavor you extract. The threads will turn pale as they release their compounds.
4
Add to Your Recipe
Pour the entire mixture (liquid + threads) into your dish. Add it towards the end of cooking to preserve the aroma. For biryani, drizzle over the rice before the final dum. For desserts, add after removing from heat.
QUESTIONS & ANSWERS
Frequently Asked Questions
How do I know this is real Kashmiri saffron?
Every order includes our GI certification and ISO 3632 Grade I lab reports. You can also do the water test at home – our saffron colors water slowly over 10-15 minutes (fake saffron colors instantly). We source directly from Pampore farmers and can trace every batch to its origin.
What is the difference between Mongra and Lacha saffron?
Mongra contains only the red stigma tips – the most potent part of the saffron flower. Lacha includes yellow and white parts attached to the red stigmas. These yellow parts have less color, aroma, and taste. We only sell Mongra because it gives the best results. You need less of it per recipe.
How much saffron should I use?
For most dishes, use 5-8 threads per serving. For a full pot of biryani or pulao (4-5 people), use 15-20 threads. For one glass of kesar milk, 5-6 threads works well. Start with less – you can always add more. Too much saffron can make food taste medicinal.
Is powdered saffron better than threads?
No. We strongly recommend whole threads. Powdered saffron is often fake or mixed with turmeric, paprika, or dyes. Studies show up to 95% of powdered saffron in the market is adulterated. With threads, you can see exactly what you are getting. If a recipe needs powder, just crush the threads yourself.
How long does saffron last?
When stored properly (cool, dry, airtight), Kashmiri Mongra saffron stays fresh for 2-3 years. The color and aroma remain strong for the first 1-2 years. After that, it slowly loses potency but is still safe to use. Never refrigerate – moisture causes mold.
Can I use this saffron during pregnancy?
Many women in Kashmir and India traditionally use saffron during pregnancy for its believed benefits. However, we recommend consulting your doctor first. If approved, use only 2-3 strands per day mixed in warm milk.
Is your saffron organic?
Kashmiri saffron is naturally grown without pesticides because the crocus plant is very hardy and does not need chemical protection. Our lab tests confirm zero pesticide residues. While we do not have an organic certification (the process is expensive for small farmers), our saffron is grown using traditional, chemical-free methods.
Why is Kashmiri saffron more expensive than Iranian or Spanish saffron?
Kashmiri saffron has higher crocin levels (250+ vs 200-230 for most Iranian varieties) because of the unique high-altitude climate and soil of Pampore. This means you need less Kashmiri saffron to get the same color and flavor. Also, Kashmiri saffron is rarer – Kashmir produces only about 8-10 tons per year compared to Iran's 300+ tons.
What can I make with this saffron?
Almost anything! Popular uses include: Kesar Doodh (saffron milk), Biryani, Pulao, Kheer, Phirni, Sheer Khurma, Gulab Jamun, Rasmalai, Kashmiri Kehwa tea, Risotto, Paella, Golden Milk, and even skincare face packs. We include recipe ideas with every order.
What if I am not satisfied with the quality?
We offer a 7-day no-questions-asked refund policy. If our saffron does not meet your expectations for any reason, contact us and we will refund your full amount. We are confident you will love it – that is why we can make this guarantee.
READY TO EXPERIENCE
Taste the Difference Real Kashmiri Saffron Makes
Direct from Pampore farmers to your kitchen. GI-certified. Lab-tested. 100% pure Mongra.
Add to Cart