Saffron stigmas are soaked in a bowl before being added to a food dish in Srinagar November 11, 2012. Saffron has been grown in Kashmir since the Mughal period, which began in the 16th century when saffron bulbs were brought from Iran. The bulbs of the Crocus sativus flower are sown on an estimated 3,785 hectares (,9352 acres) of well drained, clay-loam land in May and June, and the flower is harvested in November. Cultivation is an elaborate and painstaking process: the flower's reddish three-part stigmas are hand-picked and sun-dried before they find their way to the market. It takes some 170,000 flowers to get a kilogram (2.25lbs) of saffron, a precious spice. And one gram of saffron is sold at 200 rupees ($3.64). The spice is used extensively in Mediterranean, Mexican and Indian cuisines. Picture taken November 11, 2012. REUTERS/Fayaz Kabli (INDIAN-ADMINISTERED KASHMIR - Tags: ENVIRONMENT SOCIETY AGRICULTURE BUSINESS)