Saffron is a unique spice made from the pistils of the saffron crocus. Our saffron is from small-scale cultivation from Morocco and is of unprecedented quality, colorful, fragrant and full of flavor. Class 1, crocine value: 240 on average

From India to Portugal, from North Africa to Sweden, there is actually no kitchen where saffron has not been assigned a major role. In Spanish paella, in Italian risotto, in Scandinavian cinnamon buns, in French bouillabaise and Indian biryani and so on.

Saffron consists of the red pistils of the saffron crocus, a crocus species cultivated in Iran thousands of years ago. Because of their delicate appearance, they are called 'threads'. Although they are also perfectly edible, an infusion is made for cooking, in the same way as you make tea. Only a few threads in hot, non-boiling water are sufficient for your dish.

With a saffron of a quality such as ours, 0.1 grams is usually sufficient. How high that quality is, is clear from the ISO 3632-2 report that is prepared annually. The saffron is assessed for, among other things, the content of colorants and fragrances crocin, crocetine, pricocrocine and safranal. The crocin content determines the class in which the saffron may be offered. For class I saffron, a crocine value of 190 is required.

Our saffron is tested every year to determine its quality. It is of course a natural product and the circumstances can vary from year to year. This saffron from the 2018 harvest scores 241 and can therefore carry class I. These are our measurement results in accordance with ISO 3632-2:

Crocin241 +/- 24
Bitterness92+/- 24
Taste42+/- 4
Moisture content9,4%

What are saffron strands? These are the pistils (stigmas) of the flower. Equipped to be pollinated by insects, hence the powerful, sweet decoy. However, the saffron crocus is sterile and cannot multiply by pollination. This requires the human hand. The only way to reproduce the annual crocus is to harvest the bulbs at the end of a cycle to replant them in the new season.

This happens quite late in the season, in the early summer. Many crocus species bloom in the spring, but the saffron crocus is a true late bloomer, hence. The first flowers appear in the course of October. All other crocuses will follow within two weeks. The flower buds early in the morning and would wither later in the day. It is important to harvest the flowers before that happens, the withered flower is unusable.

Our saffron is grown on a small family business in Taliouine, a village in the heart of Sirwa in the province of Taroudant, with a centuries-long saffron tradition. It is not for nothing that the Taliouine saffron is included in the Ark of the Taste of Slowfood, and it also has European protection (PGI). In addition to saffron, argan oil is an important regional product.

The flowers are picked with a gentle hand so that no stigma is lost. After picking, the deep red stigmas are cut loose from the orange-yellow style, three stigmas per flower. With Spanish saffron, the style and the stigmas are not separated, which makes the saffron more voluminous. Our Taliouine saffron is dried in special drying rooms, not in full sun.

For every gram of dried saffron, the leaves, posts and stamps must be separated from no fewer than one hundred and fifty flowers. Quite a job for which the family has to work with power.


As befits saffron, our saffron does not taste sweet, all taste is united in the safranal. To catch the taste in your dish, first an infusion is made of just a few strands of saffron (about 0.1 gram is usually sufficient) in a little hot, but not boiling, water. In the same way as you make your saffron tea. Take the time to make the infusion as powerful as possible, let it stand for at least five minutes, but fifteen minutes is also good. The liquid is used as a seasoning or tea. Some dishes also use the stamper, which is mainly to show that real saffron has been used.

Add saffron only at the end of the preparation process of a dish to maximize the flavor palette. Expose the saffron to heat for as short a time as possible, also in your Risotto Milanese. Give the flavors time to integrate.

Use a maximum of 1 gram of saffron per day (per person).


  • 100% stigmas of the Crocus sativus
  • origin: Morocco, Taliouine
  • harvest 2018


  • Available in glass jars with 1, 2 or 5 sachets of 1 gram each
  • larger quantities on request

Gift packages

  • the cubic box is suitable for packaging one glass jar and is supplied with a sheet of black tissue paper
  • for further details (and images) of our gift packaging, please refer to the product page

General advice

  • keep your safran in a dry and pretty cool place
  • the expiry date is meant as an indication

Best before

  • september 2021

Botanical name
Ruta (Rutaceae) Crocus sativa
No additions 100% dried pistius
Allergen information
Contains no allergenes

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Taliouine saffron

  • €15.75

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Tags: saffron, african spices