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Saffron is the pistil of the Crocus Sativus flower. Its color is blood red. There should be very little yellow. The flower is picked and pruned by hand to remove the red/orange pistil made up of 3 stigmas. They will be dried and aged to develop the maximum of their olfactory, coloring and exceptional taste properties.

The use of saffron dates back to Roman times. It was used mainly as a medicinal product, as a dye and finally in gastronomy. You are now responsible for a treasure, red gold, the most precious spice in the world.