Saffron

History

Saffron is a very old spice. It was long thought to originate in the Middle East or Kashmir, but some research has concluded that it is of European origin. In ancient times, the plant appeared in Greece, on the islands of Crete and Santorini, before spreading throughout the Mediterranean basin. In the Middle Ages, the spice trade became a very lucrative business. It was the popes of Avignon who brought the small purple flower from which saffron is made. The Europeans dominated the southern part of the Spice Route, while the eastern part remained under the control of the Arabs from the Middle East. It was in the 16^th century that the French took over this trade and nicknamed the spice "red gold". In the 17^th century, there were more than 160 saffron producers in Carpentras. At the end of the 19^th century, France became one of the largest producers of saffron. Today, Iran is the largest producer in the world and Spain the largest in Europe. Production remains more confidential in France: saffron is produced in small farms without industrial machinery.

Varieties and Flavours

Saffron is the only spice made from a flower and the most expensive in the world. It is obtained from the pistil of the Crocus sativus. This reversed vegetation plant flowers in autumn. The purple flower consists of three petals and three sepals. The three bright yellow stamens are opposite the sepals. The pistil ends in three bright red stigmas with a characteristic smell. Saffron is obtained from these three dried stigmas.

Saffron can be recognised by its bitter taste and its hay-like scent. Saffron contains crocine, which gives the dishes a lovely golden yellow colour.

The Question on Everyone's Mind

How many flowers are needed to produce one kilogram of saffron?

It takes more than 150,000 Crocus sativus flowers; the equivalent of two football fields!

How to Eat It

Saffron is used in cooking. It is one of the main ingredients of bouillabaisse, the one that gives it its special taste. It is used in many specialities from all over the world: broths, paella, risotto, curries, stews, fish or meat dishes, tajines and in desserts. It can be bought in powder or in strands.

Note: in addition to its culinary qualities, saffron is also used for its therapeutic properties: it is an antidepressant, a sedative, an antiseptic, an anti-inflammatory, an antispasmodic, an aphrodisiac and a hormone regulator.

A Recipe

Where to Buy It

On the website of Safran Provence, which is a non-profit association whose objective is to relaunch and develop the cultivation of saffron in Provence. The association supports producers in their daily work, promotes saffron from Provence and helps with its marketing: https://www.safraniersdeprovence.fr/index.php/vente

To learn more about saffron, visit the blog of saffron grower Olivier Reboul, Terra t'air: www.terratair.com/Blog

You will find saffron on almost every market in Provence. Here are some addresses where you can buy it:

Chez les producteurs, 1500 route de Napollon, Aubagne.
Les amis paysans, La Penne-sur-Huveaune.
La Belle Ferme, 240 rue Berthelot, ZI Saint-Joseph, Manosque
Graines de la vallée, peasant grocery and ACS, fair trade shop, 7bis rue Martinot, Aubagne

You can also visit a saffron farm, all year round, by appointment. For more information: www.provenceguide.com

Saffron Events

A Saffron Festival takes place in the second half of July in Sillans-la-Cascade: gourmet market on the theme of saffron, local products, conferences, culinary demonstrations, art craftsmen, activities for children, giant paella...