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Taliouine saffron

Taliouine saffron

Normal price €15,75 EUR
Normal price Offer price €15,75 EUR
Offer Out of stock
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Saffron is a unique spice, made from the pistils of the saffron crocus. Our saffron is from small-scale cultivation in Morocco and is of unprecedented quality, colourful, fragrant and full of flavour. Class 1, crocin value: average 240.

From India to Portugal, from North Africa to Sweden, there is actually no kitchen where saffron is not given a leading role. In Spanish paella, in Italian risotto, in Scandinavian cinnamon buns, in French bouillabaise and Indian biryani and so on.

Saffron consists of the red pistils of the saffron crocus, a crocus variety cultivated thousands of years ago in Iran. Because of their frail appearance they are called 'threads'. Although they are perfectly edible themselves, an infusion is made with them for cooking, in the same way that you make tea. Just a few threads in some hot, not boiling water are enough for your dish.

With a saffron of a quality like ours, 0.1 gram is usually sufficient. The ISO 3632-2 report shows how high that quality is. The saffron is assessed, among other things, on the content of coloring and aromatic substances crocin, crocetin, pricocrocin and safranal. The crocin content determines the class in which the saffron may be offered. Class I saffron requires a crocin value of 190.

Our saffron is tested every year to determine its quality. It is of course a natural product and conditions may vary from year to year. This saffron scores an average of 240 and is therefore class I. These are our measurement results in accordance with ISO 3632-2:

Crocin 240 +/- 24
Bitterness 92 +/- 9
Taste 42 +/- 4
Moisture 9.4%

What are saffron threads anyway? These are the pistils (stigmas) of the flower. Equipped to be pollinated by insects hence the powerful sweet lure scent. However, the saffron crocus is sterile and cannot reproduce through pollination. This requires the human hand. The only way to reproduce the annual crocus is to harvest the bulbs at the end of a cycle to plant them again in the new season.

That happens quite late in the season, in early summer. Many crocus species flower in the spring, but the saffron crocus is a real late bloomer, that's why. The first flowers appear in October. All other crocuses will follow within two weeks. The flower opens very early in the morning, and would wither later in the day. It is important to harvest the flowers before that happens, the withered flower is unusable.

Our saffron is grown on a small family business in Taliouine, a village in the heart of the Sirwa in the province of Taroudant, with a centuries-old saffron tradition. The saffron from Taliouine is not included in the Ark of the Taste of Slowfood for nothing, and also has European protection (PGI). Taliouine is located at an altitude of 1300-1500 in the Souss-Massa-Daraâ region, south of Marrakech. In addition to saffron, argan oil is an important regional product.

The flowers are picked with a gentle hand so that no stigma is lost. After picking, the deep red stigmas are cut from the orange-yellow style, three stigmas per flower. With Spanish saffron, the style and stigmas are not separated, which makes the saffron more voluminous. Our Taliouine saffron is dried in special drying rooms, not in direct sunlight.

For every gram of dried saffron, the leaves, styles and stigmas of no fewer than one hundred and fifty flowers must be separated. Quite a job for which the family has to work with all its might.


As befits saffron, our saffron does not taste sweet, all taste power is united in the safranal. To capture the flavor in your dish, an infusion is first made of just a few threads of saffron (about 0.1 gram is usually sufficient) in a little hot, but not boiling, water. The same way you make your saffron tea. Take your time to make the infusion as strong as possible, let it sit for at least five minutes, but fifteen minutes is also fine. The liquid is used as a seasoning or tea. The pistils are also used in some dishes, mainly to show that real saffron has been used.

Only add saffron at the end of the preparation process of a dish to maximize the flavor palette. Expose the saffron to heat for as short a time as possible, also in your Risotto Milanese. Give the flavors time to integrate.

Use a maximum of 1 gram of saffron per day (per person).


  • 100% stigmas of Crocus sativus
  • origin: Morocco, Taliouine


  • glass jars containing respectively 1, 2 and 5 sachets of 1 gram each - while stocks last (ask for availability)
  • larger quantities on request

Gift Wrap

  • the jar is available in a tasteful gift box, consisting of a cube box filled with black tissue paper
  • for an overview of our gift packaging, please refer to the gift packaging section


  • keep saffron in closed packaging
  • preferably store in a dark, dry and cool place
  • best before November 2025 (11/25)
  • this best before date is an indication
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