Saffron from Kashmir is well-liked all around the world. Saffron has been farmed in the Kashmir valley for hundreds of years, but it was first planted in Greece. To make one pound of saffron, more than 75,000 crocus flowers are required.
Saffron, also known as kesar, has many uses. Its main function is to flavour sweet meals, particularly those cooked with milk. Additionally, it is used to flavour rice-based foods including curries. It is frequently used to make medical formulations in many indigenous medical systems, including Ayurveda, Unani, Siddha, and Bach remedies. It has several therapeutic characteristics.