Saffron is the most labor-intensive spice in the world — each stigma must be separated by hand from the crocus flower, and it takes roughly 150 flowers to produce a single gram. Morocco is one of the world's principal saffron-growing countries, and the Oriental Region produces some of the finest.
This saffron is harvested in autumn from small family plots in the Guercif hinterland, dried gently at low temperature to preserve its coloring and aromatic compounds, and packed immediately. No blending, no stretching with safflower or other fillers.
Quality saffron releases a deep golden-amber color when steeped in warm liquid, with a complex aroma that is simultaneously floral, honeyed, and slightly medicinal.
How to use: Steep 4–5 threads in 2 tablespoons of warm water for 15 minutes before adding to your dish. Use in tagine, rice, couscous, broth, and pastries. A little goes a long way.
