Moroccan Saffron

Harvesting: Saffron is harvested from the saffron crocus flower, which blooms in the autumn. The red stigmas (threads) are handpicked, and it takes a large number of flowers to produce a small quantity of saffron. This labor-intensive process contributes to its high cost.

Flavor and Aroma: Moroccan saffron adds a unique and rich flavor to dishes. It has a slightly bitter taste with floral and honey-like undertones. The aroma is often described as earthy and slightly sweet.

Coloring Agent: Besides its flavor, saffron is known for its ability to impart a vibrant yellow color to dishes. It is often used to color and flavor rice, stews, soups, and various desserts.

Culinary Uses: Moroccan saffron is a key ingredient in traditional Moroccan cuisine. It is used in dishes like tagines, couscous, and various rice dishes. Additionally, saffron is employed in sweet treats like pastries and desserts.

Health Benefits: Saffron has been traditionally associated with several health benefits. It is believed to have antioxidant properties and may have potential health-promoting effects. However, it's important to note that while saffron can be a healthy addition to a balanced diet, it should be used in moderation.