Taliouine saffron hails from the eponymous mountain village, located on the Souktana plateau, at an altitude of 1300-1500 meters above sea level, in Morocco’s region of Souss-Massa. The saffron is cultivated by a small number of producers, all of whom are members of the Coopérative Agricole de Taliouine, and the harvest typically takes place from October till November.
With a more intense flavor and aroma but less vivid colors than other types of saffron, this highly-prized saffron variety is considered to be the result of a unique combination of perfectly suited territory, the region’s unique climate, and the indispensable knowledge of the people who are involved in its production.
Saffron used to be sold by Jewish merchants, who commonly treated saffron pistils with olive oil - a method that is no longer practiced, while today, the primary saffron merchants are Arabs and Berbers. Although it is quite inexpensive when purchased and sold locally, this highly sought-after spice becomes a luxury food item as it reaches big markets in the country and Europe.
In Taliouine, apart from using the spice in traditional Moroccan specialties, the local population typically adds saffron to their tea to warm themselves up and prevent disease in winter.
