the world's most expensive spice: premium grade, hand-picked saffron grown in Tasmania by the Noonan family
to extract 1kg of saffron, the stigmas of 200,000 crocuses must be hand picked, dried and bottled
luckily, Tas-Saff goes a long way: just 100mg will flavour and colour a dish for 4-8 people (many other producers recommend 500mg for the same result).
Tas-Saff won the Jaguar Award for Excellence 1999, and Vogue Produce Awards 2007
founded in 1991, Tas-Saff are the first commercial saffron growers in Australia
Tas-Saff now have over 30 growers in Australia and New Zealand, all producing premium grade saffron to meet world demand
a 100mg vial contains the stigmas of 20 crocus flowers
unlike cheap, low grade products, premium grade saffron must be infused in liquid for 24 hours to get the best flavour and colour
HACCP certified and accredited to SQF 2000 – the world's leading food safety and quality management standard
latest studies by the Vision Centre in Australia have shown that saffron may protect the vision cells and reverse the effects of macular degeneration
saffron is GST free
use in sauces to accompany fish or poultry, to colour and season rice, to infuse bread and dumplings, or in the most decadent of cakes
