We’re a small saffron business from Kashmir — would US customers be interested in Pampore saffron?
Hi everyone,
We’re a small business working with saffron from Pampore, Kashmir (India), one of the traditional saffron-growing regions of Kashmir.
We’re exploring the possibility of bringing our saffron to customers in the US and wanted to hear directly from American consumers and small-business owners before we take the next step.
Our saffron is:
🌸 Kashmir/Pampore origin
🌿 Crocus sativus
🧵 Whole saffron threads rather than powder
🔬 Available with quality/batch documentation
📦 Intended for premium culinary use
We know that saffron is already widely available in the US, particularly from Iran and Spain, so we’re not trying to claim that other origins are “bad.” Our focus is simply on offering a traceable Kashmir-origin product with a strong origin story and premium presentation.
We’re particularly interested in hearing from people who use saffron for:
Cooking at home
Baking and desserts
Persian/Indian/Middle Eastern cuisine
Specialty food businesses
Restaurants
Gourmet food products
For those of you who regularly buy saffron in the US:
What matters most to you when choosing saffron — origin, aroma, colour strength, authenticity, price, packaging, lab testing, or something else?
And if you could buy genuine Pampore Kashmir saffron directly from the source, what would make you choose it over the saffron you’re currently buying?
I’m sharing some photographs of the saffron we’re working with below. I’d genuinely appreciate your feedback before we enter the US market.
Not trying to spam or hard-sell anything here — we’re trying to understand the market from actual customers first.