A B O U T   S A F F R O N

What is Saffron?

Saffron is a rich and aromatic spice that is produced from the stigma of the saffron crocus.  Saffron is the worlds most expensive spice, in fact it is worth more in weight than gold. This is primarily because premium A grade saffron is so rare. Saffron will only thrive in select regions around the globe, therefore Australia has to import majority of its saffron. Saffron production is also incredibly labour intensive. Saffron is a perennial species that only flowers during autumn for a short 6 week period. During this time, the stigma of each saffron flower are hand picked and dried to produce the spice. It takes approximately 250,000 flowers to produce 1kg of saffron - That's a lot of picking. 



Saffron is native to Mediterranean environments typically characterised by cold winters, autumn/winter/spring rainfall, and warm dry summers. This mirrors the climate in Tolmie, enabling optimum growth of our crop. The Tolmie Gold Saffron farm is located at an altitude of 970m above sea level. Our winters endure heavy frosts, we also have wet springs and dry summers - our saffron loves it. 

Medicinal Properties

Although saffron is most known for its flavoursome impact in modern and traditional cuisines, it has many health benefits and is used in many pharmaceuticals. Recent research has indicated that saffron can benefit your health in the following ways: 

  • Saffron is full of antioxidants and is known to have anti-inflammatory properties. It is used in the medical industry for a number of purposes including the prevention of heart disease and glaucoma.

  • Saffron is known as the happy herb due to its ability to increase serotonin levels. This can help reduce depression, anxiety and insomnia

  • Saffron both prevents muscle pain and increases muscle strength (Clinical Journal of Sports Medicine)

  • Saffron can reduce cholesterol by up to 50%, improving cardiovascular health (Journal of Tehran Heart Center)