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.
Mongra Saffron · 1 g
A working gram of the same Mongra lot, in a light-tight tin sized for a household kitchen.
₹1,8991 g
Enquire about this pieceMade to order. We confirm timing and price by email before any payment.
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
The same saffron as the Founding Harvest, in the quantity most kitchens actually use in a year. Drawn from lot ZF-SAF-2026-001 and sealed in a lacquered steel tin that keeps light out. A gram is roughly 450 threads — enough for around forty servings if you steep rather than crush.
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
- 1 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.