Cement factories & climate change threaten saffron cultivation in Kashmir

Kashmir’s saffron, celebrated for its vibrant colour and aroma, carries a legacy spanning centuries. Despite its revered status, this ancient crop faces modern challenges threatening its survival and cultural significance.

Famed for its vibrant hue and unique fragrance, Kashmiri Saffron has been at the heart of the valley’s culinary tradition and livelihood for centuries. Grown in the rich soils of Pampore, also known as the saffron town of Kashmir, this precious spice once thrived, but today faces mounting threats. Climate changes, lower yields and growing competition now endanger both its future and the heritage it represents.

Botanically, wild saffron is known as Crocus cartwrightianus, while the commercially cultivated variety, which thrives in the fertile soils of Kashmir, is referred to as Crocus sativus.

Renowned as one of the most expensive spices globally, saffron is often dubbed “red gold” due to its rarity and the meticulous labour required for its harvest. With a history spanning over 3,500 years, saffron has been cherished across civilisations. The Romans utilised it as a deodoriser, while ancient Egyptian healers valued it for its medicinal properties, employing saffron to treat gastrointestinal ailments.

Cleopatra is famously said to have used saffron for its cosmetic benefits, adding to its allure as a symbol of luxury and beauty. This rich historical tapestry highlights saffron’s significance beyond its culinary applications, establishing it as a staple in ancient cultures and a lasting emblem of opulence. Today, as the fields of Kashmir continue to flourish, the legacy of saffron as a treasured spice persists, bridging ancient traditions with modern appreciation.

History of saffron

The history of saffron in Kashmir is deeply rooted in ancient times. While its precise origins remain uncertain, it is widely believed that Saffron was introduced to Kashmir by Persian rulers, who brought with them this treasured spice and its cultivation techniques. Persian traders travelling along the Silk Route spread the fame and use of saffron across civilisations, with Kashmir’s unique climate and rich soil proving ideal for cultivating this vibrant crop. Ancient texts, including Indian scriptures and Persian poetry, have several references to saffron, hinting at its significance in rituals, medicine and royal use.

During the Mughal era, saffron farming flourished in Kashmir as emperors recognised its multifaceted value in cuisine, medicine and beauty. Under rulers like Akbar and Jehangir, the cultivation of saffron expanded significantly, with Pampore emerging as the epicentre of production. Historians says that this established saffron as both a precious export and a cherished local treasure, symbolising prosperity and purity for generations of Kashmiri families.

“Saffron, often referred to as ‘red gold,’ has a profound history in Kashmir that dates back to the Mughal era. During this time, emperors like Akbar and Jehangir recognised the spice’s exceptional culinary, medicine and cosmetic properties. They not only admired its luxurious qualities but also actively encouraged its cultivation, expanding the fertile fields of Pampore, which remains at the heart of saffron production today. This royal patronage elevated saffron to a symbol of wealth and cultural significance, cherished by Kashmiri families as a representation of prosperity and purity, a legacy that endures through generations,” Ghulam Mohammad, Professor at Kashmir University tells Media India Group.

By the early 20th century, saffron’s status as “red gold” was solidified as it became a prized export for Kashmir. The high demand for saffron in both domestic and international markets led to a surge in cultivation across the valley, benefiting thousands of local families. Saffron festivals and harvest celebrations became a cultural staple, reinforcing the bond between the people of Kashmir and their unique crop. However, while the historic allure of Kashmiri saffron endures, the changing climate and socio-economic conditions are now creating unprecedented challenges for its cultivation and preservation.

Decline of saffron production in Kashmir

Saffron production in Kashmir peaked in the 1990s, with an impressive annual output of approximately 15.5 tonnes. This golden era of saffron cultivation positioned the region as the exclusive producer of this highly sought-after spice in India, with serving as the heart of saffron fields. The spice not only held cultural significance but was also a substantial revenue earner, estimated to support around 20,000 families.

However, the subsequent years witnessed a significant decline in saffron output. By 2015, production had dwindled to 11.72 tonnes, a stark contrast to just 1.4 tonnes four years prior. One of the primary factors contributing to this decline was the region’s dependence on rain for irrigation, particularly during the critical months of September and October. Erratic weather patterns, characterised by either excessive rainfall or prolonged drought, severely impacted the delicate saffron flowers.

Declining and erratic rainfall has led to challenges in maintaining the optimal growing conditions necessary for saffron cultivation. As a result, the once-thriving saffron fields of Kashmir are now struggling to meet the demand for this luxurious spice. This decline not only threatens the livelihoods of those involved in saffron production but also risks erasing a significant aspect of Kashmiri heritage.

Moreover, establishment of cement factories near saffron fields has also emerged as one of the biggest threats to saffron cultivation in Kashmir. The factories emit vast quantities of dust and pollutants that settle over nearby croplands, damaging the delicate saffron flowers and disrupting the plant’s growth cycle. In Pulwama, around 200 hectares of saffron fields have reportedly come under severe threat from this industrial pollution. According to locals, these factories are eroding not only the air quality but also the future of Kashmir’s saffron.

The impact has been especially severe in Khrew, where saffron yield has dropped drastically due to the ongoing pollution crisis. Reports indicate that the yield per kanal or 506 sqm of land has plummeted by over half from 150 grams to just 70 grams, a major economic shock for the farmers. In fields adjacent to the cement factories, cultivating saffron has become nearly impossible.

The people of Kashmir are growing increasingly concerned about the future of their cherished saffron crop. The steady decline in saffron production poses a threat not only to the local economy but also to Kashmiri identity itself. Many locals fear that if current trends continue, the distinctive saffron fields that once painted the landscape in vivid shades of purple will become nothing more than a memory.

“Growing saffron has been in my family for generations, it is more than a crop, it is a way of life, a tradition that I hoped to pass down. However, ever since these cement factories came up near our fields, things have changed and not for the better. The dust from these factories settles like a curse on our saffron flowers, turning the vibrant fields dull and lifeless. Each year, the yield decreases and what used to be 200 grams per kanal (506 sqm) has now shrunk to barely 70 grams. You can’t imagine how heartbreaking it is to watch the land we cared for, the fields we once proudly called our own, become inhospitable to the very crop that put Kashmir on the world map,” Abdul Rashid, a 45-year-old saffron farmer in Pampore, tells Media India Group.

“I feel helpless. My children watch me struggle and I fear they will abandon this life, this connection to our roots. I am not the only one worried, all of us farmers are. Saffron is Kashmir’s pride and losing it would be like losing a part of our soul. We need help, we need change and we need our fields to be ours again, not polluted patches left at the mercy of factory dust,” Rashid adds.

The effects of cement pollution on saffron cultivation in Kashmir are not limited to fields in close proximity to the factories. Even the fields located far from these industrial sites are seeing the impact, as the air quality in the region continues to decline. Mohammad Shabir, one of the earliest saffron farmers in Pampore, shared his concerns about the future of Kashmir’s beloved crop.

“Although my saffron field is not directly near any of the cement factories, we are still feeling the effects. The dust from these industries has spread far and wide, and it is impacting fields like mine, far from the source. One can only imagine the struggle of farmers whose fields are located right next to these industries they are the ones truly bearing the brunt of this pollution,” Shabir tells Media India Group.

Saffron needs a clean, pleasant environment to thrive, but now the air is thick with greenhouse gases, which only makes it harder, many farmers says they are at their breaking point. They have either tried to relocate their farming to less polluted areas or, sadly, have been forced to sell their land to the very industries causing this damage,” Shabir adds.

In the past 10 years, the low yield has become a deterrent for farmers and many of them have already shifted to other high yielding crops like apples and walnuts. The area under saffron cultivation has shrunk at a fast pace from around 5,707 hectares in 1996 to 3,875 hectares in 2010-11.

Planting is done in July, August and September either by hand or by machine, preferring dry open fields and are planted in July, August and September, with harvesting occurring in October to mid-November.

Saffron farming is a time-honoured tradition that demands dedication and hard work. As the autumn harvest season approaches, farmers prepare for the intense labour of handpicking the delicate stigmas from the vibrant purple flowers of Crocus sativus. This painstaking process is both a celebration of their heritage and a crucial part of their livelihood.

“As a saffron farmer in Kashmir, the harvest season in late autumn is always a hectic yet rewarding time. Each saffron strand comes from the stigmas of the beautiful purple flowers of the Crocus sativus plant. We carefully handpick the three red stigmas from each flower, knowing that it takes thousands of flowers just to produce a few grams of this precious spice. The vibrant orange-red colour of the stigmas is due to crocetin and crocin, which give saffron its distinct flavour and aroma,” Shamema Begum, 41-year-old farmer from Pampore, tells Media India Group.

“It is a delicate process, the petals, yellow strands and red threads are sorted by their importance, with the pure saffron extracted from the red strands. For every kg of saffron, more than 150,000 flowers are sifted and scanned. Once picked, we dry the strands over a charcoal fire, ensuring they retain their rich colour and flavour. Saffron is not just a spice, it is a symbol of our heritage and the backbone of our economy. Known as the “crop of gold,” it brings pride to our land and sustains our families,” Begum adds.

In an era when Saffron’s value is recognised worldwide, the preservation of its cultivation in Kashmir is more crucial than ever. Sustainable farming practices and improved irrigation methods are essential to revitalise saffron production, ensuring that this precious spice continues to flourish in its native land.