saffron harvest

... processing that determines the stability, quality, and ultimately the economic value of the end product. Saffron, the most ephemeral part of the crocus plant, must be carefully and thoroughly dried immediately after harvest. Even today, most saffron is dried in the sun by smaller farmers or in ovens by somewhat larger farmers and most trading companies. To reflect the royal status of saffron among spices, we have now refined this process and applied it in a royal manner: Our saffron is freeze-dried!

... that there is a healthy alternative to sustainably support their families. Purchasing QAMIAB saffron means supporting training to encourage more Afghan farmers to abandon poppy cultivation in favor of saffron. Thanks to you, we can guarantee our farmers the purchase of their annual harvest and provide them with the income security they desperately need.

...Saffron 0.3 g. Harvest 2018 Airtight pouch Gold medal at the Paris Agricultural Competition. Weight: 1 g...

...We offer you the best saffron from our own harvest. It comes from our organic and dryland cultivation. It is completely healthy, free from fungi and viruses. It has never come into contact with any chemical products. We clean it by hand to avoid damage and prevent diseases. Request a quote for saffron bulbs from La Mancha and get advice without obligation. If you lack the means, we will deliver them to your facilities.

...Premium saffron from Iran various types: Negin (threads) Sargol / All-Red (threads or ground) Pushal (threads) Package size: 500 g Harvest year: 2021...

... stigma. This special quality level can only be achieved when the threads are sorted immediately after harvest. The drying process is done exclusively in a natural way. With every order, you will receive our dynamic e-recipe book for free, where you can find exclusive recipe ideas. We regularly update this, so you will always discover new recipes for your vanilla.

...Saffron is undoubtedly the most expensive herb in the world, due to the amount of time and energy required for its harvest. Saffron is a spice obtained from the cultivation of Crocus sativus and by collecting and dehydrating the three red stigmas. It is often used in cooking as a seasoning or as a coloring agent. Categories: Food Industry, Spices & Aromatic Herbs, Aromatic Herbs Net weight: 15 g Number of sachets per box: 20 Net weight per box: 300 g Number of boxes per pallet: 156...

... PAIRING / COGNAC:\nTo be enjoyed neat, slightly warmed in the palm of your hand. It pairs perfectly with saffron-infused langoustine.","ELABORATION":"ELABORATION:\nAfter the harvest, the grapes are initially vinified. The resulting wine is then distilled using the Charentaise method, which involves double distillation. This blend consists of various eaux-de-vie from our terroir, with the youngest aged for at least 10 years in oak barrels, combined with eaux-de-vie from Grande Champagne that are at least 25 years old."}...

...This allows us to understand the taste qualities we offer you. Our catalog includes a wide range of products from Iran: - spices - condiments - dried fruits - nuts - dried herbs - pistachios - saffron - hydrosols - black lemon - pistachio paste… Our products are reserved for professionals who are discerning about the choices of products they consume.

Producer and marketer of saffron D.O. La Mancha. A.T.M.C. is a family-owned business. It produces and markets both saffron and its bulb. We export our product worldwide. Although A.T.M.C. S.L. is a recently established company, its owners have over 30 years of experience in the saffron sector. Its harvest is proprietary, limited, and has a designation of origin, factors that ensure a select and entirely artisanal product. Export of Saffron and Saffron Bulb of the highest quality, proprietary harvest with D.O. Saffron from La Mancha.

I am a French saffron producer. My farm has been in organic conversion since 2011, and I work with the certifying service Bureau Veritas. I offer category 1 saffron, as well as numerous derivative products. Syrups, fleur de sel, jam, parpaillon, everything is saffron-based. My harvest is tested in a laboratory and meets category 1 standards according to ISO 3632-1. I also sell crocus sativus bulbs in large quantities from June to August.

... production area of 10 hectares, preserving all ancient techniques, strictly using natural fertilizers from well-aged manure, and the harvest is done by hand by experts. Producing saffron in a completely private and unassociated manner allows us to personally monitor and pay extreme attention to the entire process, from sowing to drying, which is carefully managed by master dryers who have wisely and...

Why choose Italian saffron? Italy is able to give the Crocus flower unique characteristics, thanks to its climate, the nutrient-rich soil, and the skilled hands that cultivate this bulb entirely naturally. The ecosystem and cultivation methods make Italian SAFFRON extremely valuable, with an intense aroma and equally vibrant color. Furthermore, Italy is the only country that conducts annual cultivation, where the bulbs are extracted after harvest to be cleaned, selected, and replanted in new soil. Italian saffron is always presented in threads, ensuring its authenticity.

Our tradition since 1872 is reflected in our work. You can observe our complete process of natural sowing, cultivation, and harvesting of saffron. In order to produce the best quality saffron and avoid UV rays, we begin the harvest before sunrise in November. For nearly 500 years, 700 kg of saffron flowers have been harvested on a 10,000 m² farm over a period of 10 to 15 days. Research is a...

Spice Spain prominently in the universe of flavors, aromas and colors instead. - We harvest exclusively in La Mancha (Spain), saffron of the highest quality. - Our market is mainly directed to the Gourmet Products sector. - We pack our products according to the customer choice. - Our pricing is very competitive. We produce dry saffron stigmas. And these are analytical results UNE-ISO 3632-2...