Moroccan saffron rises in the region of Taliouine, beyond the High Atlas, at the end of the sunny October, for the spice growers begin harvest of the red gold.
The name given by the Moroccan Saffron: A spice that is derived from the saffron crocus flower and is regarded as the most expensive in the world.
Morocco to Iran is the world's second largest producer of saffron, whose name derives from the Arabic Za'fran to be yellow - is derived.
The precious spice in the world also enjoys an excellent reputation as a remedy, especially in the Chinese and Indian medicine. But first and foremost gourmets around the world appreciate the saffron for its distinctive, slightly bitter flavor.
Saffron can be used in the classic Italian Cuisine, Spanish Paella, the Provencal fish soup Bouillabaisse and also in Moroccan national dish "Tajin"
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