Moroccan Saffron

Moroccan saffron, often regarded as one of the most precious and expensive spices in the world, is derived from the stigmas of the saffron crocus (Crocus sativus). The harvesting process, which requires meticulous handpicking, contributes significantly to its high cost. Moroccan saffron is celebrated for its strikingly vibrant red stigmas, which are less yellow than those found in other regions, indicating a high safranal content and intense aroma.

Saffron from Morocco is noted for its unique and complex scent profile. It exhibits a deep, rich bouquet with earthy, floral, and honeyed nuances. There are subtle hints of sweet hay and musty tones, complemented by a faintly bitter undertone. This distinctive aroma makes it a sought-after ingredient in many Moroccan dishes like tagines and couscous, as well as in sweets and tea. Renowned not only for its flavor, Moroccan saffron also adds a brilliant golden-yellow hue to dishes, making it both a culinary and visual enhancer.