In the kitchen

Saffron needs time to reveal itself and release the intensity of its flavor. In addition, it does not bear either boiling or frying: in fact, the intense heat destroys its aromatic molecules leaving only the dyes. Pay attention as, for the definition of the doses, you will find: add a pinch of saffron, a few tufts, a little, a crumb, a teaspoon. In any case, it is clear that just a little is needed.

You will appreciate tasty recipes with saffron, including: chicken tajine (Beldi), veal tajine, meals with dried meat, couscous. Not everyone knows, however, that the local population adds it also to tea.

In cosmetics

According to popular tradition, saffron is a product that embodies beauty and protects against evil spirits. It is used during wedding celebrations: as perfume, as hair dye and to decorate the bride’s face.

Some of the most famous brands of cosmetics use the one from Taliouine in their range of products because of its antioxidant and softening effect. In particular, it is used in anti-wrinkle creams to fight free radicals and thus revitalize the skin.

In medicine

Saffron is also very well known for its medicinal properties. In particular, it is used by local populations to treat some health problems. Fighting the symptoms of colds and respiratory problems, and also calm the pain of the birth and the first teething.

The results of some research on its beneficial effects beyond confirming these properties affirm that it can be used to treat depression, Alzheimer’s, premenstrual syndrome and eye problems.

You will find the saffron for sale, in every corner of the medina, in dried pistils or powdered. Obviously pistils are better, because the powdered one is often mixed with other spices with similar colors, such as turmeric or safflower, also called false saffron. Even for storage it is undoubtedly better to prefer dried pistils.

But it’s not enough! The retailers, in the markets or souks, do not hesitate to sell red dyed graminaceae, corn barbs or any other similar plant that pass off as saffron and sell it for gold. To recognize the real saffron pistils it is necessary to refine the senses. Some tricks: a stigma must be flexible, not too fragile, and must be a beautiful dark red. Furthermore, it must leave a yellow-orange footprint if it gets wet and rubbed on a sheet of paper. Finally, pistils must have a trumpet shape, and the most valuable ones appear to be three together, as they are on the plant.

How can we help

Don’t have the opportunity to do these tests? We can help you showing the shops where you can buy easily or organize a visit to Taliouine where you can visit the farm and buy true saffron of the best quality by turning directly to the producers. Located three hours from Marrakech, you can also visit a small museum where the real saffron of the region is sold. During the farvest time, the city organizes the Saffron Festival (October-November).