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Explore the ancient flavors that shaped Mediterranean cuisine as we know it today, with Zafarano as your guide. We find Signor Zafarano in the port of Venice, the capital of Italian commerce in the late 13th century. Tales of exotic materials, precious metals and incredible riches can be heard on every canal, but none is more intriguing than the story of a delicate spice rumored to be worth its weight in gold.
Our quest to find the source of za'farān, as it was known at the time, will take us to the great capitals of the ancient world. From Venice in Renaissance Italy, through Constantinople in the Byzantine Empire and over the Himalaya Mountains into the Steppes of the great Mongol Empire. It is in the foothills of the Himalaya Mountains, however, where we will get our first taste of success: the world's best saffron, cultivated in the fertile Hari River valley.
Our saffron is produced from the sativus crocus flower, planted in early summer in the fertile Hari River valley. Blooming starts in late fall, when flowers are picked before sunrise each morning to protect the three precious red stigma threads hidden inside each flower's bright purple petals.
Once gathered, the crocus flowers are carefully carried to each farmer's homestead, where local women are employed to apply their delicate touch to picking the three red stigma threads from each flower - by hand. This same technique has been passed down from old to young for centuries.
It takes 150 flowers to make up just one gram (0.04 ounce) of dried saffron.
These precious red threads are collected in large, flat woven baskets, sifted to separate levels of quality - large red ones are best, small yellow ones are poor - and then placed in the heat of the desert sun to dry.
True to our quest to find the most precious flavors, we only select 250+ color count saffron - the highest quality available in the world today. You can recognize it by its large size and deep burgundy colour. It is stored in hand-blown glass vases to protect against exposure to air and moisture.
Pure Grade Saffron absolutely transforms white meats, soups, vegetables or any rice dish - including paella - with its unmistakeable savory flavor.
You'll find easy and delicious recipes in the Welcome Pack with every delivery so that you can get inspired and cooking straight away. This month's recipes include the legendary classic 'Risotto alla Milanese' with its rich saffron yellow hue, alongside simple and absolutely scrumptious 'Arancini' balls!
Receive a precious pouch of Pure Grade Saffron direct from our farmers' 2015 harvest, picked by hand from 150 flowers.
Your lucky gift recipient will receive their 'Ciao Venezia' welcome pack within a week of placing your order. Each pack includes:
Next, choose which Spring Delivery you would like to include with your gift.
It is in the 'souk' marketplaces around Herat, the ancient capital of Ariana, where Signor Zafarano stumbles across the world's best saffron - success at last.
Follow Signor Zafarano into the foothills of the Himalaya Mountains, on his journey to discover the source of the world's best saffron - the fertile Hari River valley.
