Rumi Saffron

On sunny days in the fall you'll find Rumi's farmers dotting the Afghan fields of purple crocuses. For two weeks they pick from these flowers the crimson stigma which, when dried, turns into the coveted Rumi saffron. Prized for its honey-hay-like flavor and golden orange color, saffron transforms rice into paella, fish soup into bouillabaise and pork into golden ham. Visit our blog to learn more about saffron and discover new recipes.