Nicky and Terry Noonan started Tas-Saff in 1990 on three acres of land overlooking the Huon River at Glaziers Bay. They were the first people to successfully acclimatize Crocus sativus corms (bulbs) to the Southern hemisphere.

Saffron is a spice derived from the dried stigma of the flower of the saffron crocus (Crocus sativus) a species of crocus in the family Iridaceae. The saffron is picked by hand and a single annual harvest can result in over 2 million stigmas going out to the market.

Tas-saff pick the saffron on the same day the flower emerges to ensure optimum quality and the highest grading.

Saffron is characterized by its stunning golden yellow colour, a bittersweet taste and an iodoform – or hay-like fragrance; these are caused by the chemicals picrocrocin and safranal.

While Australian saffron can be about 10 times the price of imported varieties you only need a tenth the amount to achieve better results. One gram of Grade 1 Australian saffron is enough to add colour, flavour and aroma to five kilos of dried rice.

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