Persian saffron is primarily cultivated in Iran, particularly in 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 flavour. It has a strong aroma and imparts a rich colour to dishes. A small quantity of Persian saffron can impart a vibrant yellow-orange colour to dishes.

Whereas Kashmiri saffron is grown in the Kashmir Valley in India, particularly in Pampore, Budgam, and Srinagar districts.  It is prized for its long, thick, deep red threads with a slightly darker maroon hue at the tips. It has a milder, more delicate flavour with floral notes and a subtle sweetness. The aroma is also less intense compared to Persian saffron. Kashmiri saffron also has good colouring properties but is generally considered less potent in terms of colour than Persian saffron.

Persian and Kashmiri saffron are excellent choices, with flavour 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.