Exploring Crocus Sativus L. cultivation in new areas of North-Western Himalayas: The quality of saffron is location dependent

Crocin and safranal are the major compounds responsible for saffron’s exclusive colour and aroma, respectively, and these compounds are the determining parameters to assess saffron quality. In the present study, 18 saffron trails were set up across the North-Western Himalayan region inside Jammu and Kashmir, India. Most of the trials were laid in regions with no documented evidence of saffron cultivation and were therefore outside the traditional saffron growing area. The objective was to assess the effect of location on the saffron colour and aroma, and compare it with saffron obtained in the traditional area. The average values for crocin ranged between 28.40 to 48.96 mg/g and that of safranal ranged between 0.85 to 1.18 mg/g. Many sites located outside the traditional areas have shown promising results, and among these Malangpora (Pulwama), Haran (Budgam), Benhama (Ganderbal), Shalimar (Srinagar) and Mirgund (Baramulla) were at par with the traditional area (Pampore) in terms of crocin content. Similarly, for safranal content (aroma) Pampore (Control) was the best and was closely followed by Mirgund (Baramulla), Malangpora (Pulwama), Benhama (Ganderbal) and Shalimar (Srinagar) which were statistically at par with each other. Hence it can be concluded that there is a scope of growing good quality saffron outside traditional areas.