The saffron of Kashmir has long been considered the world’s finest, but drought is threatening the livelihood and traditions of its farming families.
On a cool morning in Pampore, India, the fields have become a purpledotted canvas. Haji Ghulam Hassan Bhat, 65, walks toward his farm carrying a small willow basket, called a zaen, that his grandfather had gifted him when he plucked his first saffron flower at the age of 6. His callused hands are soiled, and the cracks in them are a testament to his deep attachment to his trade.
Bhat has farmed here for nearly 50 years. He has a great deal of saffron land compared with his neighbors, and, until recently, it has provided him with a good living. Popularly known as the “saffron town,” where the world’s best saffron grows, Pampore sits 10 miles southeast of Srinagar, Kashmir’s capital city. Like many, Bhat believes the land of Pampore has been blessed with “saffron gold” because of the benediction of two famous Sufi saints. Cultivating the spice is not merely his livelihood, but also a meditation.
Denne historien er fra Summer 2019-utgaven av Saveur.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra Summer 2019-utgaven av Saveur.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Raising a Better Bird
Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.
One Good Bottle
Tamara Irish is a natural winemaker. Way natural.
My Not-So-Secret Garden
Good (vegetable-laden) fences make good neighbors in one tiny town.
Pralines: How They Cook 'Em in New Orleans
Pralines: How They Cook ’Em in New Orleans
My Father's French Onion Soup
Postwar Paris had a lifelong influence on James Edisto Mitchell—both as an artist and a cook BY Shane Mitchell
Our All-Time Best Recipes
If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.
Genever Is the Original Juniper Spirit
Don’t call it a comeback. Or gin
Tending The Bines
Overshadowed by high-end viticulture, the art of growing hops for beer might not always get the recognition it deserves.
Field Of Dreams
The son of an innovative pea farmer is carrying on his father’s legacy.
Jamaican Jerk Marinade - Fire And Spice
Jamaican jerk is more than a marinade—it’s a smoky, flame-grilled cooking style that uses the best ingredients of its home island.
