Saffron
Cultivation · Harvesting · Processing
We source our saffron directly from the producer. Saffron growing has a long tradition in Morocco and is particularly rooted in the Taliouine region in the Anti-Atlas mountains. Moroccan saffron is in demand worldwide for its exceptional quality and purity. Cultivation and harvesting are usually carried out under government control or in collaboration with cooperatives to ensure the highest standards, including organic certification.
Historical origin:
Saffron, which is obtained from the stigmas of crocus plants, originated in the Middle East and Central Asia. It is thought that saffron was introduced to Morocco by Arab traders and Berber tribes during the Middle Ages.
The Anti-Atlas, with its unique climate, provided ideal conditions for its cultivation, and the plant quickly became an integral part of the region's agriculture.
Cultural importance:
Saffron has not only economic but also cultural importance in Morocco. It is used in cooking, traditional medicine and ceremonies.
Over the centuries, saffron has also been appreciated as a luxury product, often referred to as "red gold".
Organic certification:
Almost all producers in Morocco specialize in organic saffron. This requires:
- No chemical fertilizers or pesticides
- Use of natural methods of pest control
- Strict controls by independent organizations
Cultivation and care
The saffron bulbs are planted in late summer (August to September) in carefully prepared, well-drained soil. The bulbs are perennial and produce flowers for up to five years.
Cultivation is largely manual. Chemical fertilizers or pesticides are not used in the certified operations to ensure organic certification.
The soil is regularly loosened to allow for optimal aeration and water absorption.
The harvest
The flowers bloom in October and November. This is a critical time, as the flowers have to be picked early in the morning, shortly after opening, to preserve their aroma and quality.
The harvest is done exclusively by hand. The workers, often women from nearby villages, walk through the fields and carefully pick the purple flowers.
A skilled worker can harvest up to 2,000 flowers per day. It takes about 150,000 to 200,000 flowers to produce 1 kilogram of dried saffron.
Processing
Extraction of the threads:
The saffron threads are removed from the flowers by hand. There are three red stigmas (stigmas) in each flower. This process requires great care as the threads must not be damaged.
Drying:
The saffron threads are traditionally dried in the sun or over a low heat. Modern cooperatives use temperature-controlled dryers to ensure consistency and quality. During drying, the threads lose about 80% of their weight, making saffron one of the most expensive spices in the world.
Quality control:
High-quality saffron is defined by its intense red color, aromatic scent (caused by safranal) and taste (picrocrocin).
Certifications such as organic and protected designation of origin (PDO) guarantee purity and authenticity.
Conclusion