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Saffron is used throughout the world and is part of the traditional cuisine of Iran, India and Spain. It is used most often to add flavor and color to fish dishes and desserts.
In Morocco, saffron is used in the preparation of local dishes such as tajines, keftas, mrouzias and is an essential ingredient of the charmoula used for seasoning fish. This organically-produced saffron comes from crocuses that grow north of Taliouine in Morocco. The crimson red filaments are moist and sufficiently elastic to ensure optimal conservation.
Saffron has been recognized for its medicinal properties since Antiquity. Saffron contains vitamin B12 and the provitamin –A. It acts as a painkiller and is an effective analgesic. Its anti-cancer virtues have also been scientifically proven.
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