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Kesar Choora

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Kesar Mongra

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Organic Saffron

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Saffron Lachha

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Kashmir Brand Saffron

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Kesar Laccha

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Product Profile NAMES: - Saffron, Zaffron, Alzaffron, Kesar, Kesher, Kumkum, Keshrshri, Kong. SPICIE: - Saffron Crocus Sitivus Linn USES: - Flavoring and pure colouring agent act as Stimulant, sedative and expectorant. Durative of Yellowish, Red, Glycoside, Crocin and essential oils of aroma. Use in Ayurved, Zarda, Sweets, Milk, Perfumes, Ice-cream, confectionery, cooked dishes, Shakes As well as for worship etc. SOIL: - Light Loam Fertile soil, The P.H of the soil from neutral to moderately alkaline (7.5). CLIMATE: - Germinates under a Temperature of 20º to 22º C. SOIL PREPARATION: - plugging of the soil is done five times with tractor about 20 to 30 CMS deep. PLANTATION SEASON: - Bulbs (corm) are planted from August-September. HARVESTING: - From 15th October to 15th November. CROP YEILD: - 2.5 to 3.5 kg per acre. 100 grams of Saffron can be obtained from 20,000 flowers of Saffron.+ Read More

Nature of Business

Exporter and Manufacturer

Total Number of Employees

11 to 25 People

Year of Establishment

2009

Legal Status of Firm

Partnership Firm

Annual Turnover

Rs. 2 - 5 Crore

Import Export Code (IEC)

18120*****

GST Number

01AAJFK7481L1Z1

IndiaMART Certification

Trust Seal Verified

HSN CodeHSN Description

9101120Ginger, saffron, turmeric(curcuma), thyme, bay leaves, curry and other spices-ginger--neither crushed nor ground--- dried, unbleached

9101130Ginger, saffron, turmeric(curcuma), thyme, bay leaves, curry and other spices-ginger--neither crushed nor ground--- dried, bleached

9101190Ginger, saffron, turmeric(curcuma), thyme, bay leaves, curry and other spices-ginger--neither crushed nor ground--- other

9101210Ginger, saffron, turmeric(curcuma), thyme, bay leaves, curry and other spices-ginger--crushed or ground---powder

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