Épices Rœllinger Saffrons<Quercy Saffron

Use 3 saffron threads per serving. The threads should be steeped in 2 tablespoons warm water, then added to a dish or sauce 30 minutes before the end of the cooking time.

We work with a saffron grower in the Lot region of Southwest France who cultivates the flowers on a 1-acre certified organic saffon field. He is a member of Safranério, a botanical conservatory that specializes in preserving and promoting the saffron that is native to Quercy. Saffron cultivation in the area dates back to the 15th century.

Our grower exclusively cultivates the saffron flower bulbs that are native to Quercy and produces between 500 g. and 1 kilo of saffron threads each year.

The saffron harvest takes place over three weeks during the month of October. The flowers are picked at dawn, then the stigmas are plucked by hand and dried in the afternoon.

This saffron from Quercy has delicate gingerbread (pain d’épices) notes with hints of lemon.