How Does Saffron Grow?

The French Red Gold

Artisanally cultivated, this vintage saffron in threads stands out for its purity. To ensure optimal quality, only the latest harvest is offered for sale. This French saffron, awarded the silver medal at the 2016 Paris Agricultural Show, comes from the largest saffron farm in France, located in the Limousin region. Saffron is actually the stigma of the crocus flower, a bulbous plant. Harvesting 1g of saffron requires at least 200 crocus flowers. Our producer's saffron farm produces 2kg of saffron each year. The cultivation of saffron has remained unchanged for centuries. Many steps are still done manually to preserve the delicate stigmas of this flower. The process of obtaining high-quality saffron begins with the harvest, which is done by hand over a period of 4 to 6 weeks, usually at the end of August. Then comes the pruning stage, where each flower is peeled to detach the three stigmas, which are then dried. The longer the stigma, the more valuable the saffron. Pruning is a long and meticulous process that requires a particular expertise. Finally, the third step is the drying of the stigmas, which prevents decomposition and preserves their quality.

How to Use Saffron in Cooking?

Here are some possible uses: • Monkfish blanquette with saffron: Add 1 to 2 saffron threads to your monkfish slices and cook for 10 minutes; • Saffron risotto: Sprinkle 2 saffron threads into your rice and let it cook for 15 minutes; • Scallops with saffron sauce: Once your scallops are cooked, add 1g of saffron to your pan and deglaze the juices with heavy cream; • Paella: Add 1g of saffron to your preparation during cooking.

Discover the recipe for Terre Exotique's Saffron Tiramisu here

What Does Saffron Taste Like?

Saffron has a distinct and recognizable flavor profile, combining floral, sweet, honeyed, and earthy notes. Discover more products from the Origine France range by Terre Exotique: - French Pili-Pili Pepper; - Blackcurrant Pepper Powder; - French Spirulina Noodles; - Millac Fleur de Sel.

The History of Saffron

Saffron originated in Crete over 3500 years ago. Gradually, the cultivation of this spice spread to the Middle East, then to India, and finally to France. Saffron, often called "red gold," is the most expensive spice in the world. Its name is believed to come from the Persian word "Zarparan," meaning "possesses golden stigmas." From this term, each language around the world has derived its own translation.