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    Saffron's story began over 3500 years ago. At the outset, cultivation was predominantly in Persia, but as is the case with music, art and love, borders proved to be no match for saffron. Soon, it spread as far as the trade winds could take it, seemingly leaving no inhabited part of the earth untouched. The spice originates from a flower called Crocus sativus, it blooms for only 8 days annually & each flower yields 3 stigmas that must be carefully collected by hand in the mid morning when the flowers are still closed in order to protect the delicate stigmas inside.



    Saffron has gained worldwide recognition for its expensive price, golden color, alluring aroma & rich taste, but its most precious values far surpass what can be seen, smelled or tasted. Long praised for its medicinal values by the ancient Persians, Greeks, Ayurveda and Chinese Medicine, saffron has graced the historical pages of many cultures. Whether as an aphrodisiac, anti-depressant, appetite suppressant, food colorant or simply as nature's work of art, saffron has had an omnipresent role in the human experience.  

    1 Kilo of Saffron = 40 hours of labor + 150,000 flowers

    Buddhist monks use Saffron to dye their robes

    Saffron is the most expensive food ingredient in the world

    Saffron is priced more than gold by weight