The origins of saffron are not precise, coming from somewhere between Iran and Greece, and then travelling around the Arabian world before arriving in Europe in the Middle Ages.Today saffron is cultivated in India, Morocco, Greece, Spain, and Iran, the last being the main producer in the world today. Production in France, which began at the end of the eighties based in the "Gatinais" region, is of the finest quality remains prohibitively exclusive.
Saffron is the pistil of the crocus flower, harvested by hand and then carefully dried. During the drying process, which is very delicate and in fact determines the quality of the spice, saffron will reduce in weight by 4/5ths. We need between 100,000 or 150,000 flowers to make just 1 kilo of dried pistils, which means about 2 kilos harvest from 1 hectare !! The aromatic qualities of saffron are exceptionally sophisticated ... in olfactory tests we can discern the fragrances of cedar, hay, citrus, pepper and mint as well as floral notes with a light bitter touch.