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The fine stigmas of the Crocus sativus flower. Hand-harvested.
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The most valuable part of saffron is the fine stigmas of the Crocus sativus flower. A small quantity takes many flowers, harvested by hand — which is why real saffron is among the most expensive spices in the world. Contains naturally occurring antioxidant compounds.
Aroma, colour and rarity. Saffron has held its place in the kitchen for millennia.
Crocin gives the colour, picrocrocin the slightly bitter taste, safranal the unmistakable aroma.
Traditionally added to tea, desserts, rice and meat dishes.
A small quantity delivers a full aroma, taste and colour.