The Saffron Academy brings together in-depth articles, analyses and practical insights on saffron — from quality and ISO standards to its compounds and uses, research, culture and modern cooking.
Saffron from La Mancha connects a treasured spice with a particular landscape and the people who prepare it. The purple flowers, the careful separation of…
Greek saffron brings agriculture, craftsmanship and cultural memory together. Explore the autumn harvest around Kozani, the role of its growers’ cooperative and the difference between…
In the heart of Ottawa, a new café is turning nostalgia into artistry. BB Café, co-founded by three Iranian expats — Sara Jelveh, Roozbeh Abbasi,…
In Manhattan’s Upper West Side, the newly opened Eshel Restaurant is introducing New Yorkers to the rich flavors of Persian cuisine — and saffron is…
