The long and interesting history of saffron goes back over 4000 years, through different civilizations, cultures and countries. It comes from the Crocus sativus plant and requires a continental climate, cold in winter and hot in summer. The origin of saffron is uncertain, various historians place him in Asia Minor. Saffron was first documented in the seventh century B.C. by Assyrian botanists.
Spread by different cultures, because of the importance of this product with culinary and religious purposes, commonly used as a dye and flavoring, in perfumes, hair and clothing as well as a medicinal herb. Currently it occurs in several countries but in most in very small amounts. Iran and Spain are the saffron producing countries greater quantity and quality, also finding in other countries like Morocco, Egypt, India and Turkey.
Saffron is the ingredient considered the caviar in the world of spices. This is because labor intensive, and the production lot of saffron required to produce one gram thereof. Today it is enjoyed around the world by millions of people. The most renowned and prestigious chefs consider saffron as a special ingredient in their dishes that can not be replaced, using it both to add color to achieve a genuine and pleasant flavor.
We offer a saffron absolute guarantees quality, carefully selected, both in origin and manufacturing processes.