Daijiworld Media Network – Udupi (MS)
Udupi, May 20: Saffron, used in the preparation of sweets in Indian households, is now the costliest condiment in the world. Saffron, traditionally consumed by pregnant women in milk to promote a healthy and beautiful baby, used to cost Rs 1.5 to 2 lac per kilogram. It has now surged to Rs 4 lac per kilogram.
High-quality, export-grade saffron costs between Rs 8.5 lac and Rs 13.5 lac per kilogram. To produce one kilogram of saffron, 1.5 lac flowers are required. Iran, the largest producer, used to produce 190 tonnes annually, but production has decreased due to conflicts between Russia and Ukraine and between Israel and Palestine.
In India, saffron is primarily grown in Pampore district of Kashmir and Kishtwar district of Jammu, with smaller quantities grown in Gujarat and Sikkim. India's total saffron production is about six to seven metric tonnes, cultivated on 5,707 hectares of land. In Karnataka, saffron is grown in Davanagere, Bengaluru Rural, and some parts of Dakshina Kannada.
Among other countries, Greece produces four tonnes, Morocco two tonnes, and Spain one tonne. Italy, China, Turkey, Azerbaijan, and France also grow saffron in smaller quantities. Due to the high cost of natural saffron, saffron chemicals are available in the market for making sweets, but they have detrimental effects on health.
Renowned cook Venkatraman Bhat of Madavu in Dakshina Kannada says, “Saffron is used to prepare milk, payasam, jalebi, jahangir, and kesari bath. The use of chemicals that resemble saffron is prohibited.”