Saffron are the tiny threads of the stigmas from the violet crocus flower (Crocus sativus), typically the most expensive spice in the world. Saffron is essential to the Moroccan kitchen where it is used frequently in both savory and sweet preparations.
Taliouine, between Ouarzazate and Agadir in central Morocco - in the valleys of the High Atlas Mountains - is Morocco's capital of saffron and in ancient times women collect the stigma from each flower - a long and painstaking process - from the wild flowers growing on the mountainside, and this is where our Moroccan Saffron is collected. It is some of the most fragrant saffron available. Strongly perfumed, with an aroma of honey, it has a pungent bitter-honey flavor.
Saffron was brought to Morocco by the Arab conquerers on their way to Spain. Today Morocco is one of the world's top producers of saffron, both in quality and in quantity. Much of the saffron produced in Morocco ends up in Spain for use by discerning chefs, and we have it available for you here in the US.