Pure saffron

Deep red saffron threads with a powerful aroma, at once floral and slightly bitter. In Morocco, people say zaafran horr to set it apart from the yellow colorings sometimes sold under the name saffron: here, these really are threads.

A few threads, steeped in a little warm water, are enough to flavor and color a pastilla, a chicken tagine with preserved lemon, a couscous or a rice dish. Use it sparingly, since too much saffron turns bitter: a single gram already goes a long way in a family kitchen.

• Steeped for a pastilla or a preserved lemon tagine
• In a couscous, a rice dish or a soup
• In milk desserts

In a small airtight box, away from light, heat and moisture. Avoid storing it near the stovetop.

Our products are handled alongside tree nuts, peanuts and sesame: traces may be present.