Fruit, légume et aromate

Touraine Saffron


The saffron crocus is a variety of flower that blooms in autumn. Upon harvesting in October, the three stigmas (at the end of the pistil) used for the production of saffron are separated from the flower and dried for over a year. 150 flowers must be picked to produce just one gram of saffron. With its pronounced taste, this spice is used judiciously as a seasoning in many recipes, both sweet and savoury, and as a colouring agent.


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