Saffron: a high maintenance love affair

Saffron production is a labour of love – a process so labour intensive that it is hardly surprising that the fiery coloured spice is the most expensive in the world.

Over the coming months, we will follow Marie, a saffron farmer from Espira de Conflent, as she takes us step by step on the fascinating journey from the crocus to your table.

October/November

Once the stigmas have been cut off, you obtain fresh saffron!

The fresh saffron is dried and loses up to 80% of its weight.

You end up with dry saffron, which should be light and brittle.

Missed the previous posts?
Catch up here:
Part 1
Part 2
Part 3

Part 4
Part 5

Safran de Marie
06 70 10 41 77
www.safran-marie.fr
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