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Saffron is painstakingly harvested by hand, from fields carpeted with vivid purple crocus sativus flowers. Each individual crocus has three stigmas and it is these that are prized for their rich red colour and unique flavour. Harvesting takes place in a few short weeks, when the flowers are picked at sunrise. The stigmas are then carefully removed from the petals before being dried.
It takes approximately 200 to 250 crocus flowers to produce just one gram of Saffron, that’s about quarter of a million flowers per kilo, which is why it is one of the most expensive spices in the world!
As some of you older “Pioneers” may know – Mark Steene founded Seasoned Pioneers back in the 1990’s from his flat in Toxteth, Liverpool. He handed the reins to me...Read More