Saffron

Saffron, revered as one of the world's most exquisite Mediterranean spices, adds a golden hue and floral notes to your favorite dishes.

Saffron is a delicate yet versatile spice, used across a variety of cuisines and dishes, from paella in Spain to risotto alla Milanese in Italy, to traditional recipes in Morocco like Chermoula, India and beyond. Saffron has an earthy taste with subtle floral and fruity notes. Only small amounts are needed to provide both flavor and color. Otherwise, the powerful spice will overwhelm a dish and result in a bitter taste.

Not all saffron is equal. This saffron is grown high in Morocco's Atlas Mountains, in the city of Taliouine, where the saffron harvested is of exceptional quality. The saffron from this region is rich with notes of hay, honey and hibiscus. It is strongly perfumed, with a sweet aroma of honey and amber.

Saffron is a delicate spice obtained by drying out the stigmas from the Crocus Sativus flower, also called the “Saffron Crocus". It's low crop yield and labor-intensive harvesting methods contribute to a high cost per gram. The threads must be plucked shortly after the flowers have bloomed or they wilt and become unusable. The stigmas (threads) require hand harvesting due to their delicate nature, and each flower only produces three stigmas per harvest. Growers will work 19-hour days to harvest the stigmas during this short window. It takes 75,000 flowers yielding 225,000 stigmas to create a single pound of saffron!

• Made in Morocco
• Net weight: 1g