It is with great pride we present this unique, delicate saffron, cultivated here in Quebec.
Saffron is traditionally grown in Iran and Spain, along with a few other countries, French Canada is proving a valuable terroir for this ancient spice. While the short growing season allows for a modest harvest, the intensity of the summer sun yields an expansive bouquet.
Épices de Cru has the good fortune to work with growers in Ste-Madeleine, in Montérégie, who have begun to experiment with one variety of the flower that better resists cold temperatures.
Its light yellow color is lighter than Mediterranean or Middle Eastern varieties, and its aromas are more nuanced.
The best way to use it is to lightly crumble a few threads into a glass of hot water and allow it to infuse a few minutes. This method allows it to both develop its flavor and release its yellow-orange color. Perfect for fish, seafood, risotto, or even desserts!