Moroccan Saffron

Use saffron threads in risotto and paella. Add saffron to French bouillabaisse stew. Try using saffron in breads, desserts, drinks, sauces, and stews. Most dishes require only 2-3 saffron threads per serving. To learn more, visit our How to Use Saffron blog.

Saffron is the stigma of the Crocus sativus flower, which only blooms for three weeks every fall. Each bulb produces two to nine flowers and each flower contains three long, red-orange stigmas. The stigmas are handpicked and laid in the sun for two days to dry. They are then stored to complete the drying process. This saffron comes from the fields of Suktana, a town just south of Taliouine, Morocco.

Many residents of this region belong to the Taliouine Saffron Society. This high-quality saffron is produced within about 10,000 square meters of land, comprised of individual fields located between many households. All members of the Taliouine Saffron Society use the same farming methods, which include planting saffron bulbs in piles of three, watering the fields 12 times a year, and using only natural fertilizers such as sheep manure. This community works hard with high standards to harvest this saffron and we are proud to have it on our shelves.

Moroccan Saffron Q&A

What are saffron threads used for?

Saffron threads are most commonly used for paella and risotto recipes, or bouillabaisse.

What are saffron threads?

Saffron threads are handpicked stigmas that come from the Crocus sativus flower.

How many saffron threads should you use when cooking?

Use only 2-3 saffron threads when cooking, unless the recipe calls for more.

How long does saffron last?

Saffron's freshness will last up to a few years as long as it's kept in an airtight container and stored out of heat and light. Like all spices, it will lose its freshness and flavor over time.