This saffron is harvested by a women's cooperative in Morocco by hand.
The saffron crocus is a plant similar to the autumn crocus. Each bloom contains three reddish-brown or orange stigmas of about ten centimetres long. These stigmas are cut from the harvested and dried flowers. It takes about 200,000 flowers to produce a kilo of saffron. The harvest is done by hand and needs around 400 hours of work for one kilogram of dried saffron.
Add to your almost-finished dish.
The powder colours your food immediately and releases its flavour quickly.
Arabian Cuisine, For Baking, For Dips, Pestos and Marinades, For Fish and Seafood, For Meat , For Poultry, For Vegetable Dishes, For Beverages, For Noodles and Pasta, For Rice Dishes, For Soups, For Vegetarian Dishes, Cooking