The Saffron season begins in October and Provence is the terroir of excellence of this spice. Its cultivation is very rigorous and very meticulous and its picking is done from its flowering at dawn.
For thousands of years people have been giving the saffron magical properties and using it to make elixirs. It was widely used in medicine to cure for example cough or hypertension.
But the real magic of saffron are the aromas it spreads in many dishes and even some desserts ... It is found in particular in our Aïoli Provençal!