Persian saffron is primarily cultivated in Iran, particularly in the regions of Khorasan and Fars. Iran has a long history of saffron cultivation and is one of the world's largest producers of saffron. It is known for its deep red threads with a slightly sweet, floral, and earthy flavor. It has a strong aroma and imparts a rich color to dishes. A small quantity of Persian saffron can impart a vibrant yellow-orange color to dishes.
Whereas Kashmiri saffron is grown in the Kashmir Valley in India, particularly in the districts of Pampore, Budgam, and Srinagar. It is prized for its long, thick threads that are deep red with a slightly darker maroon hue at the tips. It has a milder, more delicate flavor with floral notes and a subtle sweetness. The aroma is also less intense compared to Persian saffron. Kashmiri saffron also has good coloring properties but is generally considered to be slightly less potent in terms of color compared to Persian saffron.
Persian and Kashmiri saffron are both excellent choices, with flavor differences based on personal preference. We initially had Kashmiri saffron, but we found a superior-quality and budget-friendly Persian saffron, so that's what we now offer. We keep on researching to procure better quality at better prices and make adjustments in varieties accordingly.