There is no doubt saffron is one of the most valuable spices in the world, an emblem of haute cuisine: ever useful, from entrèes to desserts, is at its best with rice, stews, sauces and seafood, adding no fats or calories to the recipe, but only its unique colour and aroma.

Saffron is usually added near the end of cooking time, to avoid any taste and fragrance loss, yet with some stew recipes, saffron can be diluted in water and included in the food preparation from the beginning.

Ildia knows its importance, and selects only the best Iranian, Spanish and Moroccan qualities, available in threads or powdered to meet all your cooking requirements. The highest quality for haute cuisine.