Made by
Ghulam Nabi Bhat
Saffron grower · Pampore, Pulwama, Kashmir · 41 years
Works four kanals of karewa land his grandfather planted with corms in 1961.
Founding Harvest Tin
Five grams of Mongra saffron from one field above Pampore, picked in October 2026 by Ghulam Nabi Bhat and numbered by hand.
₹7,9995 g
0of 100 Founding Harvest tins claimed
Nothing is charged now. We confirm by email once the October lot is graded.
Assay record
Certificate of origin
- Origin
- Pampore, Pulwama — karewa uplands
- Grade
- Mongra · ISO 3632 Category I
- Harvest
- October 2026 (pre-harvest)
- Lot no.
- ZF-SAF-2026-001
- Colouring strength
- ≥ 210 (absorbance at 440 nm)
- Moisture
- ≤ 10.0%
- Verified by
- Independent ISO 3632 laboratory, Delhi
Each lot carries its own record. Scan the tin or open the lot page to check it against ours.
Verify this lotThis harvest
One hundred tins, one field, one harvest. Every tin in this release comes from lot ZF-SAF-2026-001 — the karewa plot Ghulam Nabi Bhat farms above Pampore. The flowers are picked before they open and the three stigmas separated the same morning, then dried slowly and sealed. Each tin carries its lot number, so the saffron in your kitchen can be traced to the field it grew in and the person who picked it.
Ghulam Nabi farms on the karewa uplands above Pampore, where the soil drains fast and the autumn nights turn cold early — the two conditions saffron needs. He picks at first light, before the flowers open fully, and separates the three stigmas by hand the same day. His yield is small by design: he replants corms on a fifteen-year cycle rather than pushing the field. We buy his entire October lot each year.
What's inside
- Weight
- 5 g
- Grade
- Mongra · ISO 3632 Category I
- Lot
- ZF-SAF-2026-001
- Packed in
- Lacquered steel tin, light-tight
Care & use
Keep the tin closed, dry and away from direct light. Steep a small pinch — ten to fifteen threads is enough for four servings — in two tablespoons of warm milk or water for twenty minutes before adding it to the dish, so the colour and flavour release fully. Good saffron does not need to be crushed to powder.