Saffron, Rumi some like it hot Right now we are offering

Right now we are offering the rarer dark-red variety

prepping cuts with an eye toward how they will be cooked

A tiny pinch is enough to flavor your dish

giving the finished salt an appealingly light texture and a wonderful pure salt flavor

Saffron, Rumi some like it hot Right now we are offeringOn sunny days in the fall you'll find Rumi's farmers dotting the Afghan fields of purple crocuses. For two weeks they pick from these flowers the crimson stigma which, when dried, turns into the coveted Rumi saffron. Prized for its honey hay like flavor and golden orange color, saffron transforms rice into paella, fish soup into bouillabaise and pork into golden ham. Visit our blog to learn more about saffron and discover new recipes.