Tasmanian Saffron

Saffron was introduced in Tasmania by an Australian couple, Terry and Nicky Noonan, who founded the first Tasmanian saffron company Tas-Saff in Huon Valley, back in 1990. Tasmanian saffron is renowned for its high-quality characteristics due to the exceptional growing conditions provided by the pristine Tasmanian environment in which it grows.

In Tasmania, the saffron season takes place in April, and it typically lasts for about four or five weeks. During this period, the saffron crocus flowers are hand-picked, dried, processed, and then strictly graded to ensure that the spice meets international standards.

Tasmanian saffron is supplied to both local and Australian mainland markets, and it is also exported to numerous countries in Asia and the Middle East. This expensive and highly sought-after spice is a versatile food item that is widely used in the kitchen, but also for personal health and lifestyle purposes.

Tasmanian saffron is also used in the production of a range of saffron products including saffron tea, saffron chocolate, and saffron gin.