The Saffron Story
Saffron comes from the Arabic word Za’faran. It is neither a herb, nor strictly a spice, being the stigmas or filaments of a flower, Crocus sativus, a pretty purple-petalled crocus native to Asia and the Mediterranean that flowers in the autumn.
There is heard tell from stone-age maidens tales, that saffron is the oldest flavouring-ingredient known to man. Each flower contains 3 long stigmata or filaments that look like dark orange/crimson threads that hang out of the flower when ready to be harvested. Its smell when fresh, is elusive and subtle, a little of fresh hay, a hint of jasmine, a little of cinnamon, both sweet and pungent. The flavour is both bitter and sweet like hay and honey. But saffron is chiefly valued for its colour. When properly prepared, these filaments turn all they touch into gold: a delicate yellow, like old gold, the colour of sunshine on sand.
In contrast to tumeric’s vulgar yellow and the ivory yellow from marigold petals or calendula which are sometimes labeled as saffron. The flavor from these cheaper substitutes is not nearly as distinctive as saffron. Saffron is a substantive dye with a distinctive recognizable scent, flavour and colour. Read more
Saffron is known as the world’s most expensive spice, the golden spice because it is hand planted, hand picked. 225 000 filaments must be picked between dawn and 10am from 75 000 crocus flowers to produce one pound or 450g of saffron. They must be protected from sunlight, heat and moisture as these accelerate the aging process. The price of saffron is determined by its colouring power, with categories from I to IV, with I being the strongest.
To ensure maximum flavor and aroma, saffron should be stored away from other spices, in a dry dark place. Do not refrigerate. If stored at 18°C and less than 40% humidity, saffron will age very graciously and can be kept for years.
About Us
3 years ago I moved to Saffron Walden in Essex, the only town in England named after a crop. Wherever I walked, I saw touches of the saffron crocus, for example pargetting on medieval houses, company logos and names, stained glass windows and brass plaques. This rich history intrigued me and as a chemist. I started reading and researching this simple flower that is literally hand planted & picked which played an extraordinary role in global society from clothing, to medicine, to cuisine, beauty, and storing wealth. The industry died out as new technologies replaced this natural substance with synthetic dyes and pigments. Saffron Walden, a market town since 1141, built its reputation and wealth from this golden spice. We wish to rediscover the benefits of saffron to restore its rightful place in our town.
Margaret Fairhurst, with 35 years of international pharmaceutical experience, partnered with Kimberley Bouland, a young and highly talented designer and muralist to form the House of Saffron.
Our range of handcrafted products for your senses will infuse your life with the golden thread of saffron. Be at one with yourself as you take pause with a product from The House of Saffron.
About us
3 years ago I moved to Saffron Walden in Essex, the only town in England named after a crop. Wherever I walked, I saw touches of the saffron crocus, for example pargetting on medieval houses, company logos and names, stained glass windows and brass plaques. This rich history intrigued me and as a chemist. I started reading and researching this simple flower that is literally hand planted & picked which played an extraordinary role in global society from clothing, to medicine, to cuisine, beauty, and storing wealth. The industry died out as new technologies replaced this natural substance with synthetic dyes and pigments. Saffron Walden, a market town since 1141, built its reputation and wealth from this golden spice. We wish to rediscover the benefits of saffron to restore its rightful place in our town. Read more
Margaret Fairhurst, with 35 years of international pharmaceutical experience, partnered with Kimberley Bouland, a young and highly talented designer and muralist to form the House of Saffron.
Our range of handcrafted products for your senses will infuse your life with the golden thread of saffron. Be at one with yourself as you take pause with a product from The House of Saffron.
The Saffron Story
Saffron comes from the Arabic word Za’faran. It is neither a herb, nor strictly a spice, being the stigmas or filaments of a flower, Crocus sativus, a pretty purple-petalled crocus native to Asia and the Mediterranean that flowers in the autumn.
There is heard tell from stone-age maidens tales, that saffron is the oldest flavouring-ingredient known to man. Each flower contains 3 long stigmata or filaments that look like dark orange/crimson threads that hang out of the flower when ready to be harvested. Its smell when fresh, is elusive and subtle, a little of fresh hay, a hint of jasmine, a little of cinnamon, both sweet and pungent. The flavour is both bitter and sweet like hay and honey. But saffron is chiefly valued for its colour. When properly prepared, these filaments turn all they touch into gold: a delicate yellow, like old gold, the colour of sunshine on sand.
In contrast to tumeric’s vulgar yellow and the ivory yellow from marigold petals or calendula which are sometimes labeled as saffron. The flavor from these cheaper substitutes is not nearly as distinctive as saffron. Saffron is a substantive dye with a distinctive recognizable scent, flavour and colour. Read more
Saffron is known as the world’s most expensive spice, the golden spice because it is hand planted, hand picked. 225 000 filaments must be picked between dawn and 10am from 75 000 crocus flowers to produce one pound or 450g of saffron. They must be protected from sunlight, heat and moisture as these accelerate the aging process. The price of saffron is determined by its colouring power, with categories from I to IV, with I being the strongest.
To ensure maximum flavor and aroma, saffron should be stored away from other spices, in a dry dark place. Do not refrigerate. If stored at 18°C and less than 40% humidity, saffron will age very graciously and can be kept for years.
