Meet the Young and most talented Entrepreneur who not grows saffron only, but making wonders of it, the Kashmiri born Bilal Ahmad Bhat, the saffron producer:. ‘It seemed ridiculous that the Kashmiri saffron growers didn’t make it as a bread and butter’ so here you meet the Guy who decided to make it pride of Kashmir to the entire world…

Patiently cultivating by hand, Bilal Ahmad Bhat, supplies chefs and shops with his precious spice, reviving a long –gone Malaysian and Indian Industry

I live in a village called Wuyan Pampore, and I was looking to grow something from that part of the country when the thought struck me: “Why not saffron ?” After all, in the Middle Ages, Kashmir India is the world’s biggest quality saffron producer, and the area around Saffron growers are in Wuyan Pampore is located in National Highway of Jammu and Kashmir , hence the name. It

Seemed to me ridiculous that we no longer grew this most traditional of foodstuffs, so in 2001, i shifted to Malaysia to make a big transformation in to the saffron industry to recognizes the worlds’ most expensive spice, after our family cultivating the best saffron since 1713(7 generations) – I started trying to grow  saffron market in Malaysia and the world  commercially.

We grow our saffron the most famous place in the world called Wuyan Pampore, Kashmir, India .Our crocuses flower in autumn, unlike the more familiar spring variety, and we do everything by hand – planting, picking and processing. You have to when you’re dealing with such a delicate product. We mostly supply direct to chefs, shops drug industries,  cosmetic companies and at various food festivals and events and not only that we have form a big giant of saffron products called saffron cottage. Where we have saffron coffee , saffron cookies saffron tea, , saffron perfume, saffron cosmetic products, saffron healthy water Sahelwa, and the most beautiful part the saffron theme products such as saffron design umbrella, saffron tea sets, saffron t-shirts, saffron shopping bags, saffron ladies bags and many more…

Last year’s harvest wasn’t great – because of the flood, the weather was against us – and we got only about 27%  . But you’ve got to remember saffron isn’t cheap, and also I cultivate only an acre or so: our premium product sells Kong Posh Finest Kashmiri Saffron 1gm USD10, Saffron Coffee USD5.5 per/box 10 Sackets, saffron heal scrub USD5 at our outlets and store, it comes wonderful packaging and feel the quality are so great you will never choose others.

Mind you, you really don’t need much of it in cooking Kong Posh Finest Kashmiri saffron for four, for instance, takes 10 or so strands, that’s all. I just

Wish people would use it properly – even some top chefs don’t seem to know what to do with it. I saw one on telly the other week who just put in a big handful of unprepared saffron at the end. That’s madness – no one could afford to do that in real life, and you don’t get any of that unique aroma and flavor, which is the whole point.

To get the best out of your saffron, you have to soak it for a few hours – preferably overnight – in a little warm water. And keep it out of the light: like all spices, saffron hates the sun. After infusing, the strands should be very pale and the colour should have leeched into the liquid. In other words, if you can see bright red saffron strands in a finished dish, you can tell it hasn’t been prepared properly. You wouldn’t believe the difference doing it properly can make.


Saffron and fresh mackerel pate

Kong Posh Finest Kashmiri Saffron often appears in paella or bouillabaisse, but we like to show how it can be used in traditional English dishes. Here’s a Cornish recipe that showcases the delicacy of these strands. Cornwall has strong ties with saffron: miners traded their tin for the spice, and to this day, you’ll still find saffron buns and cakes in Cornish bakeries.

For the infusion
20 saffron strands
3 tsp almost-boiling water

For the pate
4 fresh mackerel fillets
20g unsalted butter
2 tsp orange oil
200g low-fat soft cream cheese
Salt and black pepper
55g unsalted butter

1 Lightly crush the saffron strands in a pestle and mortar. Transfer to a lightproof container – a ceramic ramekin with a lid, or similar. Pour in the water, cover and leave to infuse for several hours or, ideally, overnight in the fridge.

2 Heat the oven to 200C/400F/gas mark 6. Lay the mackerel on a large sheet of foil on a baking tray, season and sprinkle with a tsp of the infusion, 20g butter and the orange oil. Wrap the fish in the foil, bake for 15 minutes then remove from the oven and leave to cool in the foil.

3 Flake the flesh into a blender and add all the juices from the foil parcel, retrieving any saffron filaments. Add the cream cheese, a little more seasoning and another tsp of the infusion. Blend for a minute or two, until smooth, and spoon into a ramekin.

4 Gently melt 55g butter in a saucepan; add the remaining tsp of the infusion and pour over the top of the pate. Refrigerate overnight, so the saffron continues infusing. Serve with warm crusty bread or oatcakes.




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