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QUALITY

Gallery

In the order of the year: field, harvest, drying, packing, kitchen. The place and month are written under every frame.

September — October

Field

The corms are planted at the end of August. Until autumn nothing shows above the soil.

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Bilgah, November — before sunrise
Crocus sativus — six petals, three stigmas
The row spacing is set for picking by hand

November, ten days

Harvest

The flower opens between night and morning and wilts by midday. Work starts at six in the morning.

02 / 05
One person picks roughly two thousand flowers an hour
The flower is plucked from the stem, not squeezed
Separating must be finished the same day as picking

November, the same day

Drying and sorting

Fast hot drying takes the weight off quickly, but takes the aroma with it. We dry in the shade.

03 / 05
A dry thread keeps a fifth of its wet weight

December

Packing

Under the lid of every jar is a lot number. You can check the number on the site.

04 / 05
Zəfəran Red Gold Absheron Organic — şüşə qablaşmada, 0.5 q
Zəfəran orqanik Red Gold Absheron — 1 q
Zəfəran Red Gold Absheron Organic — şüşə qablaşmada, 2 q
Zəfəran Red Gold Absheron — 1 q (hədiyyə qutusu)
Zəfəran Red Gold Absheron — 2 q (hədiyyə qutusu)
Zəfəran dəsti Red Gold Absheron — 3 əşya, 3.5 q

All year round

Kitchen

Saffron belongs on the table. The measures in the recipes are given in grams.

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Sweet pilaf — 0.15 g for six
Tea — five or six threads for two glasses
0.10–0.15 g for a pilaf serving four

Want to read about the process itself?

Six steps, each with its season and its reason.

How it is made