Saffron Pastoral Field Morocco is deep purple coloration in all its splendour. Purple colour always signified regal and splendour. The sensation of this deep and rich Saffron colour is exhilarating indeed.
Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus). Crocus is a genus in the family Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with the styles — stalks that connect the stigmas to their host plant — the dried stigmas are used in cooking as a seasoning and colouring agent.
Saffron, long the world’s most expensive spice by weight, is native to Southwest Asia and was first cultivated in Greece.
Saffron’s bitter taste and iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal. Saffron also contains a carotenoid dye, crocin, which imparts a rich golden-yellow hue to dishes and textiles.
Saffron is used in cuisine, medicine and cosmetics. It remains a traditional culture that uses few modern tools. Most of the work for processing saffron is done by hand.
The saffron flower farmers need to bend to the ground and must see clearly in between the small purplish flowers in order to pick the right stigmas . It takes about 150,000 flowers to produce one single kilogram of saffron.
Taliouine village, near the city of Taroudant, in the southern Souss Region of Morocco, is known for its large production of Crocus sativus, commonly known as saffron. Other villages in the area also produce the coveted spice but the village of Taliouine has the largest market share of saffron production in Morocco.
Explore the Exotic Saffron in Morocco
Berner women singing as they harvest saffron in the Ourika Valley near Marrakech, Morocco
The Saffron resources are from:
Ali NID MOUSSA of Morocco.
Precious Saffron Virtue
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