https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKashmiri_cuisine%2F50%2FenTranslations:Kashmiri cuisine/50/en - Revision history2026-09-13T19:15:31ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Kashmiri_cuisine/50/en&diff=152874&oldid=prevFuzzyBot: Importing a new version from external source2025-06-12T05:51:07Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Kashmiri saffron is known for its aroma, colour, and medicinal value. The saffron of Pampore town is considered to be of superior quality with 8.72% crocin content as compared to the Iranian variety which contains 6.82%. In May 2020, Kashmiri saffron was given a geographical indication tag. The spice ''shahi zeera'' or imperial cumin or black cumin belongs to Apiaceae (parsley) family and was initially available in the jungles of Gurez Valley. These darker seeds unlike the regular brown ''zeera'' are of superior quality because of their smell, relative rarity and shape.</div>FuzzyBot