Harvesting saffron in Indian-controlled Kashmir

Nearby Mir's field, other families too are busy plucking the violet flowers of saffron. Their chatter and laughter adds a festive atmosphere to the harvesting.

By the evening families would take sacks of several hundred thousand saffron flowers home and then strip away their insides.

"We work day and night to separate the blood red strands," said Shameema Akther, Mir's wife, pointing to the stigmas of the saffron flower.

Stigmas form the purest saffron, while as stamens make the second grade saffron. The petals of saffron flowers are eaten as a vegetable and stems are used as animal fodder.

Saffron also has a medicinal value and is used in many food preparations.

Kashmiri Kahwa, a beverage with saffron flavor, is famous worldwide. The rich aroma of saffron marks all celebrations in Kashmir especially the marriage ceremonies.

The 10 grams of pure saffron obtained from more than 100,000 flowers is currently sold at 52 U.S. dollars in market. However, following the harvesting season the prices could skyrocket.

Some farmers said this year the yield seems to have decreased. "Compared to previous year, this year the production in my field has gone down," said farmer Tariq Ahmad Itoo.

Experts at the Sheri-i-Kashmir University of Agricultural Sciences and Technology, Srinagar (SKUAST) blame the fluctuation in temperature during the flowering period.

"Fluctuations in temperature were recorded during the flowering period, which definitely can affect the yield," Firdous Ahmad Nehvi, an agricultural scientist, told the media.

According to Chief Agricultural Officer at Pulwama Ghulam Hassan Guroo, last year the saffron production in the district was 11 metric tons. However, he said it was too early to predict a decline.

"The harvesting season will still last for more than a week and after that estimates will be made," he said.