A tinge of purple in the Adelaide Hills


Known as a cooking ingredient in most countries in the world, the saffron crocus is beginning to find its place in the Adelaide Hills. Introduced into Spain by the Moors this makes it highly suitable for planting in our sunny and dry Mediterranean climate.

Saffron is the aromatic ingredient used in dishes as diverse as paella and bouillabaisse. It also finds its way into rice dishes and sweet treats on the Indian subcontinent and into Scandinavian feast day bread.

A very labour intensive crop to harvest it takes 14,000 of the red saffron stigmas to produce 1 oz of saffron. It is for this reason that it is regarded as the most expensive food product in the world.

For its consumers, the general rule of thumb is that a little goes a long way, however, for the grower, it is a much sought after product.

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