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.


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
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