Saffron

Saffron, known as Keshar in Nepali, is one of the most expensive spices and medicinal plants in the world. It comes from the dried stigmas of the purple flower Crocus sativus. Each flower has only three stigmas, which makes saffron very rare and valuable because it requires a large number of flowers to produce just a small amount. In Nepal, saffron is not native, but in recent years farmers have started cultivating it in high-altitude regions like Jumla and Mustang. The cool climate and clean environment of the Himalayas provide a suitable condition for its growth. It has been used for thousands of years in traditional medicines, food flavoring, and religious rituals. Because of its high demand in the international market, saffron is often called “red gold.” Uses • Used as a natural spice for coloring and flavoring food. • Added in Ayurvedic and Unani medicines for healing purposes. • Used in beauty products and cosmetics. • Traditional use in religious and cultural rituals. Benefits / Advantages • Improves mood and helps reduce stress. • Supports memory and brain health. • Acts as an antioxidant and protects the body from diseases. • Boosts immunity and improves digestion. • Believed to enhance skin health and brighten complexion. Places Found in Nepal • Mainly cultivated in Jumla, Mustang, and parts of Manang. • Some experimental farming also in Dolpa and Rasuwa districts.