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Saffron has a long history in India, dating back thousands of years. It is believed to have been introduced to the Indian subcontinent by Persian traders and has since become an integral part of Indian culture, cuisine, and traditional medicine.

Saffron cultivation is primarily concentrated in the Kashmir region of India, where the climate and soil conditions are favorable for its growth. The saffron fields of Kashmir (Pampore) are renowned for producing high-quality saffron.

In ancient India, saffron was highly regarded and used in various aspects of society. It was used in religious ceremonies, as a natural dye for textiles, and as a flavoring agent in culinary preparations. Indian Ayurvedic medicine also recognized the medicinal properties of saffron and used it for its therapeutic benefits.

Over the centuries, saffron continued to be valued in India. It found its way into iconic Indian dishes such as biryani, kheer (rice pudding), and various sweets. Saffron is also used in the preparation of traditional Indian beverages like saffron-infused milk or “kesar doodh.”

Today, saffron remains an important spice in Indian cuisine and is used in both savory and sweet dishes. It is also exported from India to other parts of the world, keeping the country as one of the major saffron producers globally. The rich history and cultural significance of saffron in India make it an enduring part of the country’s culinary and traditional practices