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Alternately used as a tincture, perfume, remedy or seasoning, saffron now sees some of its benefits confirmed by science.

A rare spice, the production of which requires an abundant workforce.

Red gold, queen of spices… There is no lack of superlatives to designate saffron. The spice, produced from the stigmas of Crocus sativus L., a delicate little purple flower, has been known to men for millennia.

150 flowers must be harvested to obtain a single gram of saffron3, the yields are therefore very low.

Powerful vegetable pigment, mixed with milk or egg, saffron turns into paint and is also made into ink. Its extract is used to clean the air in theaters or to perfume hair. Medicinally, saffron becomes a sort of panacea able to cure all ailments, from plague to painful gums, including tumors and bites of wild animals.

It is the very particular aroma of saffron, slightly bitter, with notes of hay and honey, and its very beautiful coloring power that have made it successful in the kitchen. One of the best-known saffron dishes is arguably paella, but traditional kitchens are full of recipes that use 'red gold'.

In Morocco, saffron is used in chicken tagines, pastillas or in pastries.

Beyond the famous risotto alla milanese, there is a plethora of Italian dishes that call for saffron.

The precious spice also adds a scent touch to simple and invigorating dishes such as cannarrozzetti allo zafferano - hollow pasta seasoned with sheep's ricotta, pork cheek, pepper and saffron - or farro alle mandorle e zafferano , a sort of spelled stew with almonds.

Saffron is mentioned very early in medical texts.

Saffron enters into the composition of several Ayurvedic oils, like Kumkumadi Taila, an ancient formulation intended for facial care; internally, mixed with milk, almonds and honey, it is recommended as an aphrodisiac, to strengthen sexual energy and alleviate a reduced number of spermatozoa

Origin Morocco.

So do not wait any longer!

Available in several sizes: 1g / 3g / 5g jars