SAFFRON - MUSTAPHA'S MOROCCAN

2.5 gr. Jar - Morocco

Saffron comes from the stigmas of the violet-hued saffron crocus, and was first cultivated in the area around Greece. Saffron grows particularly well in the valleys of the High Atlas Mountains of Morocco, and Moroccan saffron is some of the most fragrant available; it's strongly perfumed, with an aroma of honey and a pungent bitter-honey flavor.



Suggested Uses:

Saffron is essential to the Moroccan kitchen where it is used frequently in both savory and sweet preparations. Try flavoring rice, couscous, and even mayonnaise with saffron, or go all out and prepare an authentic Moroccan tagine - a richly flavored, stew-like dish often involving lamb (or other meat) and vegetables. For an unusual dessert, pair saffron with cardamom in a delicious rice pudding.

Meet Our Specialty Supplier:

Our friend and neighbor Mustapha Haddouch is our supplier for all things Moroccan. Mustapha came to the U.S. with just $600 in his pocket, very limited English, and a passion to experience America. His love of food and cooking developed in part as a reaction to "the terrible, tasteless food" we eat in America, but he was also inspired by his very fond memories of childhood daily trips to the souk (market) with his father. His story from penniless student to successful entrepreneur is fascinating and inspiring, and Mustapha continues to grow his business with authentic and delicious Moroccan specialties while raising the profile of Moroccan cuisine in the U.S.

About Moroccan Saffron:

Taliouine, in the valleys of central Morocco's High Atlas Mountains, between the cities of Ouarzazate and Agadir, is Morocco's saffron capital. In ancient times, women collected the stigma from each flower - a long and painstaking process - from wild plants growing on the mountainside. This is where Mustapha's saffron is collected today.

Now, there are several hundred hectares of flowers grown on light chalky hillsides at an altitude of between 4000 - 6500 feet specially for saffron production. The bulbs come into flower towards the end of October, when the harvesting begins each year. Harvesting is still no easy job, and the delicate procedure takes between 15 and 20 days, working only during the early hours of the morning, before the flower heads open to the sun.

The flower stigmas are carefully removed, dried and stored in waterproof sacks, well away from direct light in order to preserve their quality and flavor. It is easier to understand the price of saffron once you realize that it takes an average 100,000 flowers to produce a single kilogram!

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