Saffron is a spice derived from the flower of Crocus sativus. During the extraction process, each stigma is delicately hand-picked and then dried into saffron threads for cooking, dyeing and medicinal purposes.
Moroccan Saffron, in particular, is distinguished by its dark red color, its strong smell and its unique flavor. Saffron is well appreciated in Asian and Mediterranean cuisine. It is used as a seasoning or coloring ingredient. It has high iron and magnesium content and as a source of vitamin B6, it has antioxidant, relaxing and digestion simulating virtues.