Saffron of France, Crocus sativus Bulbs, Learn how to Grow Saffron, Saffron Producer in France

Discover Saffron

Saffron, the King of Spices, is also called Red Gold. It is extracted from the flower of Crocus sativus, a big mediterranean crocus with mysterious origins...

Did you know that Saffron was cropped all over Western Europe as far North as Great Britain starting from the 13th Century ? That 4 centuries later, the Kingdom of France produced several tens of tons of Saffron each year ? An extinct and forgotten crop, slowly reborn since the early 1980s.

Today in France, 150 Saffron Farmers produce only a few tens of pounds each year : Saffron of France is a treasure of rarity with an excellent international reputation thanks to superior quality and particular organoleptic properties. Speaking of the French Saffron in its television program on French TV5 (23 February 2013), Chef Guy Martin stated : "The French production is the Swiss watchmaking with respect to all-comers imported from Spain and Iran. These are two incomparable products with nothing in common."

Alas, Saffron is largely unknown to the European public. Yet! It is indeed a European spice, both by the geographical origin of Crocus sativus and by the history of this crop since Ancient Greeks and Ancient Romans...

Both masculine - solar and powerful - and feminine - subtle and floral - Saffron possesses Many Medicinal, Culinary, and Dye properties... More information about Saffron

Dr. Lachaud tells us about Saffron

Uses of Saffron

Saffron as a Cure

Science and the pharmaceutical industry is rediscovering the many Medicinal Virtues of Saffron.

Iranians traditionally know saffron as a cure before using it as a spice, and Europeans have long used Saffron in numerous officinal preparations to treat the entire spectrum of human ailments. Saffron is still used as gingival analgesic in the Delabarre Syrup, and Moroccan women relieve nurselings from dental pain by rubbing their gums with Saffron in a little honey...

Saffron has a positive impact on Mood (antidepressant, euphoriant, stimulant), Libido (aphrodisiac), Sleep (calming, sedative), Metabolism (antidiabetic, cholesterol lowering), Digestion (aperitive, digestive), and Heart (cardiotonic). It has also the following properties : antibacterial antiseptic, antiallergic, anticancer, analgesic, and anti-inflammatory.

By its many properties, Saffron has therefore a beneficial global effect on health and well-being.

More details in two comprehensive reference books on Saffron :
Lachaud, C.M. (2012). La Bible du Safranier. Tout savoir sur le Crocus sativus et sur le Safran. ISBN 978-2-7466-4412-0
Lachaud, C.M. (2016). La Bible du Safran. Tout savoir sur le Roi des Épices de A à Z. Anthropologie, Chimie, Perception, Usages, Recettes et Plus !. ISBN 978-2-9547159-0-2

Saffron as a Spice

Saffron is the Spice of 6 Powers ! Extremely versatile, Saffron can be used across the whole spectrum of the human diet for one or more of its 6 Powers. Saffron makes wonders in Savory dishes, Sweet dishes, Vegetables, Meat, Fish and Seafood, Breads, Pastries, Fruits, Jams, Beverages, etc.

Saffron is a unique spice in many ways and its properties make it a highly sought after ingredient in Culinary Arts.

Learn more about the Chemical Composition of Saffron, the Quality Criteria of Saffron, the 6 Culinary Powers of Saffron, the Principles of Use of saffron, Happy Associations, and Discover 91 Saffron Recipes in Lachaud, C. M. (2016). La Bible du Safran. Tout savoir sur le Roi des Épices de A à Z. Anthropologie, Chimie, Perception, Usages, Recettes et Plus !. ISBN 978-2-9547159-0-2

Saffron as a Dye & Pigment

Saffron has long been used as Dye and Pigment, before the advent of synthetic chemicals. With its sacred aura of solar and divine nature, Saffron was frequently associated with the Political and Spiritual Power. Thus, Saffron was used to dye the dress of the Buddhist monks and entered the composition of paintings in Religious Arts.

Today, its coloring power is mainly used in food. Indeed, Saffron is a powerful Natural food Coloring which gives the dishes a nice and palatable aspect.

Whatever its coloring use, Saffron brings the following tones : gold, yellow, straw, warm and bright.

More details in two comprehensive reference books on Saffron :
Lachaud, C.M. (2012). La Bible du Safranier. Tout savoir sur le Crocus sativus et sur le Safran. ISBN 978-2-7466-4412-0
Lachaud, C. M. (2016). La Bible du Safran. Tout savoir sur le Roi des Épices de A à Z. Anthropologie, Chimie, Perception, Usages, Recettes et Plus !. ISBN 978-2-9547159-0-2

Purchasing Saffron

Fraud with Saffron

Buying real Saffron is often difficult because fraud is extremely common. Did you know that 2 times more saffron is sold than produced ? High fraud frequency is due to the high price of Saffron resulting from production mode, fully manual and artisanal.

This is mathematical : a low price invariably reveals the exploitation of humans, and often a fraud and/or poor product quality.

Did you know that 1 g of Saffron Fine Fleur (pure stigma) is obtained from approximately 200 flowers of Crocus sativus ? This means : 3 h of production work plus an initial investment of a few tens of euros - excluding land, infrastructure, tools, and various levies by the State... Compute the retail price for bringing the minimum legal hourly income.

Saffrons in powder are the easiest to adulterate, but Saffrons in stigmas are not outdone with fraud. Purchase your Saffron directly from La Paradisière is among the best solutions to avoid fraud.

To avoid getting scammed when buying Saffron, read La Bible du Safranier and La Bible du Safran. Tout savoir sur le Roi des Épices de A à Z. Anthropologie, Chimie, Perception, Usages, Recettes et Plus ! (types of fraud, international fraud magnitude, characteristics of high end saffron, and shopping tips).

How to Buy Saffron ?

Make sure you always buy Saffron stigmas of Grade 1 according to international standard ISO 3632. Also check different criteria such as traceability, aspect, packaging (more details in La Bible du Safranier and in La Bible du Safran).

Origin and Crop Year are essential to know. The farther and longer a Saffron traveled, the lesser its quality. Unless when buying your Saffron directly to a Saffron Farm, you will never know which farm and when...

A hundred chemical compounds are involved in the organoleptic characteristics of Saffron. Depending on Origin and Terroir, aromatic bouquet will vary as in the case of wines, giving great Saffrons or Plonks (more details in La Bible du Safranier)

Saffron quality is measured by laboratory analyses (spectrophotometry), and the administration determines the quality of the spice according to ISO 3632 standard based on the concentration of three chemicals (picrocrocine for Saffron's gustatory power; safranal for Saffron's aromatic power; crocine for Saffron's coloring power). The reference to ISO 3632 Grade is therefore important but regularly missing...

Saffron SATIVOR®

2010 | Crocus sativus has been introduced and acclimatized in the mountains of Corrèze, Limousin, France, where we grow it with natural and intelligent methods based on the cooperation of living communities.

2013 | La Paradisière commercializes its own Saffron Brand SATIVOR®, a Saffron stigmas, Gourmet and Medicinal, Premium, Grade 1 ISO 3632, produced at Laval-sur-Luzège. Saffron SATIVOR® is characterized by its sweetness, subtlety, presence, floral tones, and nice and lengthy aftertaste.

Today, Saffron SATIVOR® competes in platoon leader with the best Saffrons in the market, thanks to a biochemical profile far higher than the upper thresholds of ISO 3632 and ISIRI 259-2 standards, rich and complex flavours, and uncommon terroir for saffron production.

Saffron Production

Saffron Botany

Crocus sativus is a large Mediterranean crocus originating in mainland Greece and/or Cyclades. It is therefore of European origins.

Saffron belongs to the Group of Saffron Crocuses, which members, all from Europe, bloom in autumn and produce Saffron.

Crocus sativus does not exist in the wild. Engendered after a mutation in Crocus cartwrightianus, it is sterile and owes its very existence to the constant care of humans.

To learn more : Read La Bible du Safranier and join our Saffron Farming Internship.

Crocus sativus produces a beautiful bloom in the fall, very attractive for pollinating insects. Its fragrant flowers have a powerful odor, both sweet and spicy, reminiscent of the Rose, Violet and Freesia.

Saffron Cultivation

Saffron grows from the Crocus sativus Bulb.

Planted in July, it blooms in October-November, and remains in vegetation from October to May. Saffron cultivation is as easy as that of garden crocuses, but it requires a bit of expertise to obtain blooming and sustain flowering plants over the years... The plant is not difficult : hardy to -20°C, it needs full sun exposure, a fertile soil, good drainage, and dryness in summer.

To learn more about Saffron Cultivation, read La Bible du Safranier. Tout savoir sur le Crocus sativus et sur le Safran and join our Saffron Farming Internship. Do not hesitate to order a few Crocus sativus bulbs to plant in your garden : you will enjoy superb fragrant flowering, and you will even collect your own Red Gold !

As for Spice, prefer buying your Bulbs directly to Saffron Producers rather than to industrial bulb growers. The first selected individuals producing more flowers, and the latter those producing more bulbs...

Saffron Farming

La Paradisière introduces you to the Production of Saffron through indepth Theoretical and Practical Professional Training both Complete and Accessible.

Set on teaching and learning academic standards, our Saffron Farming Internship is designed for Project Leaders engaged in a professional perspective, for Saffron Farmers as well as for Enthusiasts wishing to know more about Saffron and Production.

La Paradisière's Saffron Farming Training takes place on our production site at the Saffron Farm of Laval-sur-Luzège, in Corrèze, Limousin, France.

This Training will give you substantial General Culture on Crocus sativus and Saffron, and will teach you how to Build the Production Tool and Implement Marketing.

About us

Saffron Producer

La Paradisière is a Saffron Farm which grows the Flower of Paradise (Crocus sativus or Saffron).

Headquartered at L'Herbeil, in the mountains of Corrèze, in Limousin, France, La Paradisière works for you in the heart of unspoiled Nature, far from populated areas and from any source of pollution.

By its exceptional location in the Watershed area of the Dordogne river, close to a protected ecosystems area (UNESCO World Biodiversity Reserve & Natura 2000), La Paradisière outputs products of high sanitary quality.

La Paradisière is located near the small village of L'Herbeil, which has a small Templar Chapel of the 13th century, a Sacred Fountain, and some Mysteries and Legends...

La Paradisière offers you Authentic Regional Saveurs in its exceptional Saffron and Saffron Products.

Training Agency

2014 | La Paradisière becomes a Training Agency

La Paradisière provides quite comprehensive and exciting Saffron Farming Training to everyone, with or without a professional project

It offers the opportunity of administrative supervision with Professional Training Contracts (individuals) and Continuing Professional Development Conventions (Company Employees and Administrative Officers)

These devices of the French Government may allow you to have all or part of your training costs funded by third parties, your company, or your administration, and assert your approach to continuing education despite the absence of certificates or diplomas

International Visibility

La Paradisière promotes French Terroirs beyond the Seas, Mountains, and Cultures

Modernity, international accessibility, and FR|EN bilingual communication, are some of the many assets available to La Paradisière to promote Terroir, Corrèze, Limousin, and France

In 2013, La Paradisière was associated by the Limousin Region to the Shared Brand Limousin

Dr Christian Michel
Lachaud, PhD

Founder, Director

Dr. Christian Michel Lachaud

PhD in Psychology, University of Geneva, Switzerland

Years 2000 | Research and Teaching. Works at the University of Geneva Switzerland, University of California at Davis USA, and University of Oslo Norway, on the mechanisms of Language Perception and Language Production (Cognitive Science, Cognitive Neuroscience)

Years 2010 | Founding and Development of La Paradisière at Laval-sur-Luzège, Corrèze, Limousin, France

Publications

Author, Editor

Dr Christian Michel Lachaud is the author and editor of two comprehensive books on Saffron

2012 | La Bible du Safranier. Tout savoir sur le Crocus sativus et sur le Safran

2016 | La Bible du Safran. Tout savoir sur le Roi des Épices de A à Z. Anthropologie, Chimie, Perception, Usages, Recettes et Plus !

Activities

Producer, Trainer

PRODUCER
Dr C M Lachaud uses green and smart farming methods that respect Nature, the Farmer, and the Consumer's Health.

He produces Saffron SATIVOR® and Herbal teas, Plants, and Seeds of aromatic, medicinal, ornamental and vegetable species

C M Lachaud has not committed La Paradisière into any Organic Farming Certification process, costly and administratively binding, in order to expose the inversion of values in our society : Polluting is free, safeguarding is chargeable and constrained. Therefore, our products can not be labeled "Organic" although created with the best Organic Agriculture Practices

TRAINER
Dr C M Lachaud reinjected his experience of academic teaching in Comprehensive training on Saffron open to all public

Saffron & Crocus sativus

Online Store : Saffron, Saffron Bulbs, Training, Books, etc.

Discover Saffron

Uses of Saffron

Purchasing Saffron

Saffron Production

About us

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How ?

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