The UK. We may not be blessed with a ton of pure red saffron, but when it comes to saffron as a culinary ingredient, no country produces it like the UK, and the best saffron is found in England.
How much saffron are you allowed in your diet?
There’s no set number of times saffron may, or shall, be eaten in a day. In theory, it should be eaten in every meal, but in reality, we tend to eat saffron on special occasions, like weddings and funerals, which means that we tend to limit our consumption of raw saffron.
Which are the most common foods where raw saffron is used?
A lot of this raw saffron comes from Morocco, where saffron grows naturally as a crop in the mountains and is an essential food source.
How is it used, and is it safe?
I don’t like the word ‘safe’, but I do like the fact that saffron has been used for centuries to protect against eye infections. There are many herbal alternatives to saffron, and saffron is not really ‘a remedy’ in its traditional sense.
What are the main sources of saffron used?
Most of the saffron we consume comes from Morocco, and it’s grown in the same regions of the country where it grows naturally. When I speak to people in this region, they often tell me that they have been working in nearby countries in recent years and have discovered how this is being used — particularly in Morocco’s booming black and tan industry, where there is a huge market for high-valued spices that are often found only in West African nations.
As well as the black-market market (in which saffron is often mixed with other raw spices), there’s also the black market production of saffron in the UK.
How is it grown in the UK?
The biggest raw saffron producer in the UK is Châtillon, a family based business that operates under the brand Cédric L’Herbe (Charmed Herbs). The company’s flagship product is its traditional Châtillon-Saffron blend. It derives its unique flavour from a blend of cédric, savin (saffron’s main ingredient in the spice world), and cédric-fermented saffron. It also
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