Saffron comes from the flower of Crocus sativus, which you might have heard called “saffron crocus.” Saffron is one of the most recommended spices to bring back home from Morocco. If you happen to be in Morocco, you can find saffron is available in many of the Moroccan souks you come across, but be careful because saffron is one of the most counterfeit food products. It’s also one of the most expensive spices in the world and can cost up to an outstanding $4000 for just one pound because it’s difficult to cultivate.
The most famous place saffron is grown in Morocco is Taliouine, located at the edge of the Sirwa Mountains, and halfway between Taroudant and Ouarzazate. This is a Berber community where you can visit one of the local coops and purchase some of the most potent saffron available. At the saffron coop you can take a tour of the village where saffron is picked and see photographs that show the spice’s farming history within each village. A trip to Taliouine is absolutely worth your time and necessary if you are serious about cooking and trying authentic Moroccan food.
Kous Kous Moroccan Bistro dishes that include saffron:
Saffron rice. Cinnamon almonds yogurt sauce
Ahi Tuna Steak
Saffron rice, cinnamon almond yogurt sauce
Baked stuffed phyla herb saffron chicken, orange blossom water, honey cinnamon almonds.
Slow Hand Whiskey, smashed strawberry, honey, saffron bitters, pressed lemon
Description of saffron and uses in Moroccan food:
Saffron, Crocus sativus, is a member of the Iris family. It takes 225,000 saffron to make one pound, and it’s mainly used as a colorant and for flavoring cheeses, pastries, rice and seafood dishes. It's also used in spice blends for paella, curry, kheer and bouillabaisse. Saffron goes well with white meats, chicken, poultry and lamb. Saffron also gives tajines a nice flavor and fragrance to the meat and vegetables. You can also find saffron in dessert and teas. The city Taliouine is a premium source of saffron in Africa.
Experience saffron at Kous Kous Moroccan Bistro.