OriginSrinagarKashmiri Kahwa
2025 harvestEntry No. 001Vegetarian
Kashmiri Mongra Saffron
4.9212 reviews
Mongra is the top grade of Kashmiri saffron: only the deep red tips of the stigma, with none of the yellow style left on.
₹495for 1 g₹495 per 1 gInclusive of all taxes
Weight1 g
PackGlass vial
1
- Free delivery over ₹1,499
- Dispatched within 48 hours
- Sealed returns within 7 days
- Secure checkout by Razorpay
Our saffron comes from a growers' group in Pampore, where the crocus flowers for about three weeks each autumn. The flowers are picked before the sun is fully up, the stigmas are separated by hand the same day and dried over gentle heat.
A gram is roughly 450 threads. Eight to ten threads, bloomed in warm milk or water for fifteen minutes, will colour and scent a dish for four.
- Origin
- Pampore, Kashmir
- Harvest
- 2025
- Notes
- honey, dried hay, rose, warm metal
- Ingredients
- Saffron stigmas (Crocus sativus)
- Allergens
- None
- Diet
- Veg
Dispatched from Kochi within 48 hours, Monday to Saturday, and delivered in 3 to 7 working days. Delivery is free over ₹1,499; below that a flat charge is shown at checkout. Unopened, sealed items can be returned within 7 days. Opened or ground-to-order items cannot, unless they arrive damaged or stale: tell us within 48 hours with a photograph and we will replace or refund.
Folio 01Profile
Heat, flavourand where it grew
Heat
1/5Gentle
Tasting notes
- honey
- dried hay
- rose
- warm metal
Flavour profile
Origin and harvest
OriginPampore, Kashmir34.02° N · 74.93° E- Harvest
- 2025
- Packed
- Mattancherry, Kochi
- Shelf life
- 24 months from packing
Folio 02Use it in
Whereto start
- 01Kesar pulao
bloom 12 threads in 3 tbsp warm milk and fold through the rice at the end
- 02Phirni and kheer
add the bloomed threads in the last five minutes
- 03Kahwa
three threads per cup, steeped with green tea and cardamom
- 04Biryani
sprinkle the saffron milk over the top layer before sealing the pot
Folio 03Pairs with
Good company
Chosen by flavour: what shares the most notes with this entry, from other shelves first.
OriginSrinagarKashmiri Kahwa
OriginAraku ValleyAraku Forest Honey
OriginCoonoorNilgiri Frost Black Tea
OriginPacked in KochiThe Nine-Drawer Spice Box
Folio 04From the order book
What cooks wrote back
Entry 01
The garam masala smells like my grandmother's kitchen. I use half of what I used to and the dal tastes fuller.
Entry 02
Ordered the pepper cracked on a Monday and the tin said it was ground on Tuesday. You can tell the moment you open it.
Entry 03
Proper saffron, deep red with no yellow bits. Ten threads coloured a whole pot of kheer.