Saffron was once grown widely in France and exported in great quantities in the 19th century. Now 65 farmers are growing this traditional crop again in the Lot.

The harvest is celebrated with a popular festival in Cajarc, a village in the natural park of the Causses du Quercy. Cajarc, the 13th-century village in the Lot where the Saffron Festival is held in autumn, is very authentic. It is estimated that France at this moment produces 50 to 100 kilos of saffron a year. Traditionally saffron is used in paella and bouillabaisse, jam, scallops, pudding and to color rice.

paella is a traditional Spanish seafood. the Ingredients used in that are :

olive oil, onion, hot smoked paprika, paella or risotto rice, dry sherry or white wine (optional), Tomato with garlic, shrimp or chicken, lemon, flat-leaf parsley, 3 – 6 stigma of saffron per person.

Bouillabaisse is a classic French fish soup with seafood. the Ingredients used in that are:

leek, fresh thyme, bay leaves, parsley, orange peel, mild red chili, olive oil, onions, leek, fennel, garlic cloves, minced, tomato purée, star anise, large, ripe tomatoes, chopped¸ (⅓ tsp) saffron strands, fish stock, potato, one peeled piece, Mediterranean fish.

Sayna Safir is an experienced Iranian company in cultivating and producing agricultural products both organic and conventional. You can check our products page for more information about us. Also, you can be in touch with us by below information:

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