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Food Products From Kashmir



# Saffron
# Honey
# Almonds
# Walnut Kernels
# Morals
# Apples



# Saffron

There are only two or three places in the whole world where saffron grows.
Kashmir has the proud privilege of being one of these places. There are two
locations in Kashmir where saffron grows. One of these two places is Pampur.
Pampur is a small town, which is 13 km from Srinagar. The saffron plant is very
small and its flower is the only part which is seen above the ground. The
blooming time of this flower is autumn. Saffron has a unique sweet smell and is
used in dyeing and cooking.
The botanical name of Saffron is Crocus sativus. The purple colored flowers
appear just above the ground and are a beautiful sight. The orange stigmas of
the saffron plant are harvested as saffron and used as a flavoring and coloring
agent in various recipes. Saffron is added to Kahwa – the traditional Saffron
Tea drunk by people in Kashmir.
The orange-red stigmas of the saffron plant produce a pleasant aroma and a warm
golden orange color. The yellow stamens are also harvested, however they do not
have the same aromatic and color properties of the stigmas. Pure saffron
consists of only the orange-red stigmas of the saffron plant. Saffron is also
believed to have many medicinal properties. Called Kesar in the rest of India,
saffron is used as a flavoring agent in many food preparations, from rice
dishes, such as biryani, to various sweets.

SAFFRON: purple-flowered saffron crocus, Crocus sativus, a bulbous perennial of
the iris family (Iridaceae) treasured for its golden-coloured, pungent stigmas,
which are dried and used to flavour and colour foods and as a dye. Saffron is
named among the sweet-smelling herbs in Song of Solomon 4:14. It has a strong,
exotic aroma and a bitter taste. It is used to colour and flavour many
Mediterranean and Oriental dishes, particularly rice and fish, and English,
Scandinavian, and Balkan breads. It is an important ingredient in bouillabaisse.
A golden-coloured, water-soluble fabric dye was distilled from saffron stigmas
in India in ancient times. Shortly after Buddha died, his priests made saffron
the official colour for their robes. The dye has been used for royal garments in
several cultures.
As a perfume, saffron was strewn in Greek and Roman halls, courts, theatres, and
baths; it became especially associated with the hetaerae, a professional class
of Greek courtesans. The streets of Rome were sprinkled with saffron when Nero
made his entry into the city.
Believed native to the Mediterranean area, Asia Minor, and Iran, the saffron
crocus has long been cultivated in Iran and Kashmir and is supposed to have been
introduced into Cathay by the Mongol invasion. It is mentioned in the Chinese
materia medica (Pun tsaou, 1552-78). In early times, however, the chief seat of
cultivation was in Cilicia, in Asia Minor. It was cultivated by the Arabs in
Spain about 961 and is mentioned in an English leechbook, or healing manual, of
the 10th century but may have disappeared from western Europe until reintroduced
by the crusaders. During various periods, saffron has been worth much more than
its weight in gold; it is still the most expensive spice in the world.
Saffron is cultivated chiefly in Spain, France, Sicily, Italy (on the lower
spurs of the Apennines Range), and in Iran, and Kashmir. The three stigmas are
handpicked from each flower, spread on trays, and dried over charcoal fires for
use as a food flavouring and colouring. A pound (0.45 kilogram) of saffron
represents 75,000 blossoms. Saffron contains 0.5 to 1 percent essential oil, the
principal component of which is picrocrocin. The colouring matter is crocin.
SAFFRON : KASHMIR is full of its natural and noble products.SAFFRON is the one,
which is said to be a cash crop of Kashmir . The origin of the word SAFFRON
seems to be from ZAFFRON – in Arabic for the plant.In Kashmir, it is famous as
“KONG”. Botanically, Saffron (Crocus Satiuius) belongs to a family of Iridacaee,
a group of crocus.
In Kashmir, Saffron has been grown since centuries and is cultivated on a
commercial scale in the vast field in the Karewa lands of Pampore. A visit to
the place during October and November months when the flowers have just emerged
out of the ground is a marvelous and unique sight to watch and to be remembered
for the whole life.
SAFFRON `A Vegetable Gold’ is unique product with a rich combination of its main
constituents: –
Glycoside Crocine: has strong coloring capacity.
Glycoside Picrocrocine: gives bitter flavor and aromatic odour.
Different Essential Oils: important one being Safranal
Saffron plant is a small perennial herb with globular corms which attain a size
of about 4 to 5 cm in diameter at maturity propagation of the Saffron plant is
through corms. The germinating corms usually give out 6 to 9 narrow needle like
reddish orange stigma surrounded by 4 or 5 embraneous, violet mauve scale.
Saffron has been widely used throughout the world due to its innumerable effect
on the human body. Saffron is mainly used as a medicine, as a dye, as a spice,
and as a perfume.
In Kashmir it is widely used in Wazwan and owes its super excellence largely and
began to be rewarded as prestigious. It is also used in Qahwa, to which it adds
its golden color due to its coloring property and makes it tastier.
Saffron with fascinating fragrance, pleasant flavor and beautiful color is used
in all the dishes of Pullao, Rice, Noodles, Biryani, curries, Vegetables,
Chickens, Mutton, Fishes, Ice creams, Sweets, Bakery etc to make the dishes more
tasty and digestive.
Add Saffron during the last minute of cooking.
Medicinal Properties Of Saffron:
Saffron: The world over awakening and taking a closer look at the medicinal
qualities of Saffron.
Saffron : a leading agent has a quality of medicinal properties which include:
In small dozes it is reported act as sedative, relieves congestion of chest,
clams cough and preserves the lungs.
It is used as medicine to stimulate the actions of stomach and stimulates the
appetite.
It is used to relieve spasm, used in fever, mental disorder( hysteria ), asthma
etc.
It is good remedy for uterus problems to facilitate the pregnancies and also
assists the of menstrual fluid and helps to induce abortion.

Saffron plant is a small perennial herb with globular corms which attain a size
of about 4 to 5 cm in diameter at maturity. Propagation of the Saffron plant is
through corms. The germinating corms usually give out 6 to 9 narrow needle like
reddish orange stigma surrounded by 4 or 5 embraneous, violet mauve scale.
Saffron has been widely used throughout the world due to its innumerable effect
on the human body. Saffron is mainly used as a medicine, as a dye, as a spice,
and as a perfume.
In Kashmir it is widely used in Wazwan THUS owing its super excellence largely
to it, and hence began to be rewarded as prestigious. It is also used in Qahwa,
to which it adds its golden color due to its coloring property and makes it
tastier. Saffron with fascinating fragrance, pleasant flavour and beautiful
colour is used in all the dishes of Pulao, Rice, Noodles, Biryani, curries,
Vegetables, Chickens, Mutton, Fishes, Ice creams, Sweets, Bakery etc to make the
dishes more tasty and digestive.
We offers the best quality Saffron which is another word of purity (Kashmir™
SAFFRON) in an attractive packing. Our company challenges the person who will
prove our saffron impure, the same person will be rewarded as per his or her
wish.
We offer the following :
Saffron Mongra Red Filament Long Cut A Grade Coupe
Packing : ¼ Gram, ½ Gram, 1 Gram, 5 Gram, 10 Gram, 25 Gram sealed in cellophane
plastic boxes. Bulk packing also available.



# Walnut Kernels

Kashmir™ Walnut Kernels are of true Himalayan taste with longer life,
deliciously delightful and palatable with crunchy taste with highest standard of
quality of production. It is used for baking, confection and snack food, Grocery
trade and food industry. A Composition of balanced proteins, carbohydrates, fats
vitamins & trace elements.
Walnut Kernels from Kashmir Mart are quality controlled, packed with a
perfection to meet your taste and expectation. Our company offers goods round
the year and most important is that cracking of walnuts is done in our own
factory under our control so that we can always supply fresh cracked kernels to
our valuable customers whose satisfaction is our motive. Our company is rather
the only company in Jammu & Kashmir where cracking of walnuts is done round the
year for which our company has employed 958 skilled labours who do the cracking
and fortunately the climate of Kashmir is perfect for walnut kernels and our
goods are always as fresh as new crop. Ours is the only company which is based
in Kashmir valley which is the origin of walnuts. Our company exports nearly
1200 to 1500 metric tons yearly.

So why you should miss the opportunity when our company stands guaranteed for
the following :
1. Quality True, Loyal and Merchantable to the satisfaction of our customers
2. Product Free from Foreign matters
3. Goods from fresh cracking
4. Organic as well as Bio Walnut Kernels
5. Prices as per market
6. Nitrogen flushed vacuum packing
7. Packing to with stand normal handling

Packing :
5 Kgs x 2 Vacuum pouches with nitrogen flushed
250 Gram, ½ Kg, 1 Kg retail packing also available for Extra Light Halves and
Light Halves.



# Almonds

ALMONDS: (Prunus dulcis), tree native to southwestern Asia and its edible seed,
or nut. The nuts are of two types, sweet and bitter. Sweet almonds are the
familiar edible type consumed as nuts and used in cooking or as a source of
almond oil or almond meal.
The almond tree, growing somewhat larger than the peach and living longer, is
strikingly beautiful when in flower. The growing fruit resembles the peach until
it approaches maturity; as it ripens, the leathery outer covering, or hull,
splits open, curls outward, and discharges the nut.
The sweet almond is cultivated extensively in certain favourable regions between
28and 48N and between 20and 40S. The tree greatly resembles the related peach,
with which it occasionally hybridizes. While dormant, it is nearly as hardy as
the peach, although ordinarily flowering earlier, from late January to early
April north of the Equator. The nut crops are therefore uncertain wherever
frosts are likely to occur during the period of flowering. Sweet almonds mature
only occasionally in climates like that of southern England.
The Old World almond cultivation was characterized by small plantings mainly for
family use; trees interplanted with other crops; variability in age, condition,
and bearing capacity of individual trees; and hand labour, often with crude
implements. Modern growers pay more attention than they once did to propagation
of approved varieties. Jordan and Valencia almonds come from Spain. Leading
exporting countries of shelled almonds during the late 1970s were the U.S.,
Spain, Italy, Iran, Portugal, and Morocco.
Bitter almonds, as inedible as peach kernels, contain about 50 percent of a
fixed oil that also occurs in the sweet almond, together with an enzyme called
emulsin, which in the presence of water yields glucose, prussic (hydrocyanic)
acid, and the essential oil of bitter almonds called benzaldehyde. When the
prussic acid has been removed, the oil of bitter almonds is used in the
manufacture of flavouring extracts for foods and liqueurs.
Almonds provide small amounts of protein, iron, calcium, phosphorus, and B
vitamins and are high in fat. They may be eaten raw, blanched, or roasted and
are commonly used in confectionery baking. In Europe a sweetened paste made from
almonds is used in pastries and in marzipan, a traditional candy. The almond is
also widely used in meat, poultry, fish, and vegetarian dishes of Asia.



# Morels

Morels are the most delicious of all natural herbal foods, sprouting naturally
from soil under suitable moderate temperature and moist conditions in cedar
forests of Kashmir Pir Panchal range of Himalayas, with high Organic matter and
shades of hard woods. They are non- poisonous non irritating and with no
allergic conditions.

The Morels duly graded, tested and certified by our company experts are offered
in bulk packing as well as in consumer packing with high quality standard. While
processing the goods under our strict control the most important care we take is
the SATISFACTION OUR CUSTOMERS. Our company handles nearly 70 percent of total
Morels export from the Jammu and Kashmir State. We stand guaranteed for the
following 🙂 1. Quality True, Loyal and Merchantable to the satisfaction of our
customers 2. Free from Foreign matters 3. Goods from fresh cracking 4. Organic
as well as Bio Morels 5. Prices as per market 6. Packing to with stand normal
handling

Our company offers the following grades :
Morels Special Morels Standard Morels Extra Morels Broken Industrial Morels
Verpa Tail
Packing : ½ Kg, 1 Kg, 10 Kgs



# Apples

Fruit of the genus Malus (about 25 species) belonging to the family Rosaceae,
the most widely cultivated tree fruit. The apple is one of the pome (fleshy)
fruits, in which the ripened ovary and surrounding tissue both become fleshy and
edible. The apple flower of most varieties requires cross-pollination for
fertilization. Apples at harvest, though varying widely in size, shape, colour,
and acidity, depending upon cultures (variety) and environmental character, are,
nevertheless, usually roundish, 50-100 mm (2-4 inches) in diameter, and some
shade of red or yellow in colour.
Apple varieties, of which there are thousands, fall into three broad classes:
(1) cider varieties; (2) cooking varieties; and (3) dessert varieties, which
differ widely but tend to emphasize colour, size, aroma, smoothness, and perhaps
crispness and tang. Many varieties are relatively high in sugar, only mildly
acidic, and very low in tannin. The apple is eaten fresh or cooked in a variety
of ways. It is frequently used as a pastry filling, the apple pie being perhaps
the archetypal American dessert. Especially in Europe, fried apples
characteristically accompany certain dishes of sausage or pork.
Malus species are native to the temperate zones of both hemispheres. Apples were
eaten by the earliest Europeans; improved selections had been made and varieties
were recognized more than 2,000 years ago. Hundreds of varieties were recognized
in Europe before the settlement of the Americas. As the wave of settlement moved
across North America, it was accompanied by the distribution of seedling apple
varieties, perhaps by Indians and trappers, certainly by itinerants who became
local legendary figures, the most prominent being Johnny Appleseed (John
Chapman), a professional nurseryman who planted apple trees extensively in Ohio
and Indiana.
Since the apple requires a considerable period of dormancy, it thrives in areas
having a distinct winter period, generally from latitude 30to 60, both north and
south. Northward, apple growing is limited by low winter temperatures and a
short growing season.
The soils in which apple trees grow must be well-drained; fertilizers can be
used if fertility is not high enough. Rolling hilltops or the sloping sides of
hills are preferred because they provide “air drainage,” allowing the colder,
heavier air to drain away to the valley below during frosty spring nights, when
blossoms or young fruit would be destroyed by much exposure to cold.
Scions of desired varieties are commonly grafted to hardy nursery seedlings of
about 18 months of age; orchard planting follows one or two years later.
Management during the six to eight years before appreciable apple production is
reached may consist of little more than protection from competing vegetation and
pests. Careful attention to pruning is required, however, especially during the
first five years, so that the main scaffold branches will be well-distributed
along the trunk and so that weak crotches will not develop that can break under
heavy fruit loads. With mature trees, a rigorous spraying regime must be
followed to protect against insect pests and possibly to delay spring
development, to thin young fruit, and to hold the autumn drop of ripening fruit
to a minimum.
Apple varieties that ripen during late summer are generally of poor quality for
storage. Varieties that ripen in late autumn may be stored for as long as one
year, however. For long holding, temperatures only slightly above the freezing
point of the fruit are generally desirable. Apples may also be stored in inert
gases or in controlled atmospheres.
The world crop of apples averages about 32,000,000 metric tons a year. Of the
American crop, more than half is normally used as fresh fruit. About one-fifth
is used for vinegar, juice, jelly, and apple butter. About one-sixth is canned
as pie stock and applesauce. In Europe a larger fraction of the crop goes for
cider, wine, and brandy. Of the total world production, one-fourth goes for
cider.
The largest producers of apples are the United States, China, France, Italy, and
Turkey. The largest exporters are France, Italy, Hungary, Argentina, Chile,
South Africa, and the United States.
Apples provide vitamins A and C, are high in carbohydrates, and are an excellent
source of dietary fibre.

Kashmir STORE