Moroccan Saffron has been cultivated in the Atlas Mountains and used in various fields all over the world for over thousands of years.
It is used as flavoring, food coloring and as a medicinal ingredient to treat eye problems, coughs, colds, stomach ailments, insomnia, uterine bleeding,
scarlet fever, heart trouble, flatulence, genitourinary infections and many other diseases.
The cultivation and harvest of flowers is performed by hand. It needs great patience and hard working.
Women should go to gardens at 4:00 am in order to collect Saffron, the ideal duration to collect Saffron is 2 hours a day; from 4:00 am to 6:00 am.
It takes more than 100,000 flowers to produce one single kilogram of saffron. This is one of the reasons why it is expensive.
The Seeds are carefully collected, dried and stored, away from any kind of lights including sun in order to preserve the quality and flavor of saffron.