Corsican saffron, the Mediterranean red gold
Considered themost expensive spice in the world by the world's best-known chefs and gourmet connoisseurs, Corsican saffron takes advantage of the region's climatic conditions and terraced cultivation. Find out more about the origins of saffron and how it has thrived in Corsican soil.
The origins of the spice
Did you know? Saffron is an agricultural product belonging to the spice family. It is obtained from the cultivation of Crocus Sativus. More precisely, it is obtained by removing and dehydrating the three red stigmas, which generally vary in length from 2.5 to 3.2 cm.
Exotic in flavor and color, saffron is a spice that has been known and used for millennia, dating back over 4,000 years. Generally found in warmer climates, this autumn-blooming plant has highly fragrant flowers. Saffron was first used in cooking in Persia. References to saffron can be found today in European, Arab, Indian, Persian and Turkish cuisines.
Crocus flower cultivation
Planted between July and August, the violet flowers are harvested mainly in October/November. Note that Corsican saffron was imported and planted on the island, but does not grow wild as you might think. However, the plant has acquired all the flavors it enjoys today thanks to the richness and quality of Corsican soil and the climatic conditions of the Mediterranean basin.
Saffron is processed in 3 stages: harvesting, cutting and drying. The flowers are picked, counted and then spread out, and then the extraction of the stigmas from each flower - which will become the saffron - begins. This is a time-consuming process which, once completed, gives way to oven-drying before being stored in glass jars, away from light, heat and humidity.
Saffron does not keep indefinitely. Its shelf life is around two years.
Containing a natural carotenoid dye called "crocin", it offers a rich golden hue to dishes and textiles, and has a wide range of uses: medicines, spices, dyes, cooking and baking - bearing in mind that the taste also matures with age, leading to a certain bitterness over time.
It should be noted that there is currently a "pseudo Corsican saffron" on the market - and this is where vigilance is called for. It's important to be able to tell the difference, and to opt for products labeled organic. Delicatessens in Corsica offer you this certainty.
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The virtues of Corsican saffron
Saffron's virtues have been known since Antiquity. It is known to act on the nervous system, and is both analgesic and tonic. It is also said to aid digestion, soothe the liver and dilute blood. Antioxidant, painkiller, aphrodisiac, mood enhancer, antidepressant and sedative - these are just some of the virtues attributed to saffron. According to legend, Cleopatra also used it as a cosmetic and aphrodisiac, while Alexander the Great sprinkled it on his bath to heal his wounds and strengthen his courage!
Production and prices
A sensitive plant, difficult to grow and harvest, for every 10g of flowers harvested, you get 2g of saffron, or for every 150 flowers, 1g of saffron. Around 1,500 flowers are picked per hour, and only 600 are trimmed per hour, which explains its rarity and price. There are no more than 5 saffron growers in Corsica, although total production in France is no more than ten kilos.
This product is the pride of its producers, and contributes to the identity and richness of the Corsican territory.
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