My websites:
http://safran2009.blogspot.com/ French version saffron "vintage" 2009
http://safran-berbere-bio.blogspot.com French version
http://saffron-berber-bio.blogspot.com English version
http://azafran-bereber-bio.blogspot.com Spanish version
http://safran-berbere-royal.blogspot.com/ French version
http://saffron-berber-royal.blogspot.com/ English version
Primary purpose is :
To offer you the best Saffron World produced in Morocco in the Anti-Atlas.
The ambition of these websites is to inform you and advise you on the history, quality, authenticity and nobility of this unique product with :
3 virtues.
* What you should really know when you buy Saffron:
- Each region produces a rudder of a particular quality
as the qualities of the soil, altitude *** (very important)
climatic conditions, intensity of sunshine ....
and production conditions: manuring, plowing, sowing, weeding, harvesting,
Transport ..
where the knowledge of men and women play a vital role in the qualitative process
of each production.
Highlight its flavors and multiple uses
Because saffron is a spice very "Special" very poorly known
and alas ! somewhat forgotten now in Europe.
* It is very difficult to measure the quality of sensory rudder
so because its flavor to both sweet and bitter
but of course also very intensive if it is a good product
but the scent is difficult to imitate.
I naturally tries to restore its glory and you initiate:
* The quality of saffron grows only in certain regions of the world
and in very specific climatic conditions.
Thus, it grows particularly well in high altitude climates in both the summer
(high temperatures + 45 °, +50 °) and winter (cold: sub zero, -4, -6 and with snow!)
"I invite you to even be aware of its medicinal properties
(with references to scientific research)
and also offers a multitude of recipes to discover or rediscover a new cuisine and traditional flavors subtle.
I guarantee you the quality of our pure saffron
Renowned for hosting one of the best in the world, saffron from the Moroccan Anti-Atlas
that I propose is: searched and selected by me directly from producers of friends.
I thus ensuring quality and freshness constant.
Appearance
Saffron of the highest quality does not contain a clear residue at the base of the filaments.
They have neither: flavoring or coloring power and do increase the weight!
More filaments are dark, the better the quality of saffron.
Moreover, the filaments must be very little fat.
The filaments themselves must have a form of "trumpet" and the tip ends in 3 parts.
Pollen yellow, shows only the original nature of the product and does not affect quality.
Identify quality
Quality criteria Saffron is classified according to quality.
This is established according to three criteria :
* The color or concentration of crocin
* The taste or picrocrocin
* Her perfume or safranal
Quality Standards :
These criteria are established by the International Organization for Standardization (ISO) and standards of Saffron are grouped under the standard ISO 3632.
This set offers four classes according to the intensity of the color, taste and smell:
* Class I: superior
* Class II: Medium quality
* Class III and IV: Low Qualité Mesure
In order to analyze and measure the three criteria (color, taste, smell),
it requires a laboratory analysis called "photometric".
This technique can reveal the true identity of Saffron, to reveal its quality and if its falsification. Saffron from Morocco that I propose has undergone tests and meets all ISO 3632
it belongs to the higher grade I
with a particular concentration of crocin, or staining of 210 and over by its terroir
(place of production)
Laboratory analysis In a photometric study,
it is possible to analyze these 3 values, all of which reveal the quality of saffron.
This method of analysis, now ISO 3632-2, has been developed in Spain
to allow a classification of different quality of saffron.
Because the rudder of the highest intensity in Spain obtained a value of 190,
there are well defined the highest quality for ISO.
Saffron, the region Masshad (Iran) exceed this value and obtains at least an intensity of 200.
* As for Morocco's Saffron area Askaoun between 1900 & 2050 m. altitude,
a very recent analysis of a sample taken at harvest in 2009 reached the rate of 246 ! !
In fact, two tests are being conducted under the certification procedures of the 2009
harvest of Rudder Askaoune :
- Microbiological testing conducted by the National Institute of Hygiene in Morocco
to certify the purity of 100% Rudder Askaoune 2009.
- Testing Quality Beer-Lambert conducted in collaboration with
the National Regional Institute of Agriculture of Morocco reveals a rate of 246 Crocin sample taken at random during the harvest in November 2009 of Rudder Askaoune vintage 2009 .
* This is the highest rate of crocin said never found by an official laboratory ...!
* For this reason it is important to know this value when assessing the price and be
mindful that the flavor and intensity photometry, you will use more or less of saffron in your dishes = more or less money !!!
* Between 20 and 35 € / gram, in France !!!it is still important to know if it is necessary
to double the dose to use ! and therefore the weight ...!!!!
Price is not synonymous of quality !!!
In the past, they used some soda to test the authenticity of saffron. It was added sodium hydroxide to a solution containing a little saffron.
Regarding pure saffron, the solution remained yellow.
If the solution containing Curcuma then it became cloudy and colored in red.
This test acts on different chemical characteristics of the colorants of saffron and curcuma.
Comparatif the average quality of Saffron in the World
Remember: Rate Crocin: 246 in the sample taken at random during the harvest
in November 2009 of Rudder Askaoune to 2000m. Alt.
( region Taliouine ,Province Taroudann, Maroc ) vintage 2009.
Good luck with your next purchase of saffron ...!!!
I hope you now know more about Saffron....
Remember, too ! safran.berbere@mail.com
For more information or to order ....
e-mail : safran.berbere@mail.com
mardi 2 février 2010
vendredi 10 juillet 2009
THE KING OF SPICES
" Very-Top made produce to the land : drugs and the wise man does not disdain "The king of spices
A SPICE OF LUXURY?
His cooking up the rudder at the top of the spices in the world. Ranging from bright red to garnet, the stigma in each flower emit a scent strong, sweet and slightly amer.Une times Émond and dried, these stigmas are sold whole and pure, with no trace of yellow pollen to make any culinary preparation , salty or sweet, or a touch of sweet, fruity incomparable.Entouré heat of a prestigious aura, saffron is certainly one of the luxury goods more accessible. A single gram of saffron has the power, in fact, flavor and color the content of over 80 plates.
SOME FIGURES Picking and pruning of 150 000 flowers to obtain 1 kg of saffron stigmas Prices of the Safran: 20 to 30 000 kilogram (kg)
Currently price on the market: 30 or 40 euros per gram (Gr) 1kg stigma: 100 000 plates fragrant Dose cuisine: stigmas 3 to 4 per person : 3 to 4 years Portion in the kitchen: 1g to about 100 bases
ORIGIN OF SAFFRON
The history of Saffron combine different virtues : medical,culinary,spiritual,and magical...The frontier in history and legend is often narrow.Among the various magical attributes are : happiness,love,sensuality,life,lust,psychic powers,strenngth... and the list goes on ...! The history of Saffron in the culture and customs is more human than 3000 years and is present in many cultures,continents and civilisations.With its bitter taste,the smell of hay,and its slightly metallic notes,Saffron has been used as a seasoning,fragrance,dye and medicine.He his from the Middle East,but was first cultived in Greece.Certains agree that Saffron has its origin in Asia Minor or the Eastern Mediterranean ( the flower of the Saffron flower is sacred in Crête antique,symbolising the sun ).For the following ( -5000 years) Saffron was introduced in Kashmir by the Mongol invasions.there is a reference to sex mythology,which evokes Zeus,invitig her companions under layers of Satan to increase its strength and boost his sexual conquests,with this aphrodisiac flower.The Saffron yellow is the color of love,desire and volup--tuousness.The first mention of cooking wine is Persian : " The cook of King Zohac had seasoned the back of a calf with old wine,saffron and rose water."The date of writing five thousand years ...Several authors cite the virtues of Saffron in their works,as Homer, Pliny the Elder,Quintus Curtius and Virgil,Hippocrates and Avicenna.During the holidays,the Egyptians and the Hebrews ate .During religious ceremonies,was burned to purify the Saffron and shrrines attract good spirits.Strips mummies wre dyed with withSaffron.Cleopatra used perfumed oils to seduce her loversThe first real water toilet :Kyphi,was composed of resin terebinth,fragrand rushes of yellow,Saffron,cinnamon,raisins,wine,myrrh and honey.
* Morrocan VIDEO : http://www.youtube.com/watch?v=tj7XNA7tkpA
BENEFITS OF MEDICINAL VIRTUES AND SAFRAN
* Antidepressants: In medicine Persian saffron is used against the mild to moderate depression. * Aphrodisiaque: releases energy, joy and desire.
* Heals the liver reduces the effects of wine, stimulates digestion.
* Antispasmodic: analgesic and anti-inflammatory.
* Quiet eye pain and insomnia.
* Treats disorders of the uterus, painful menstrual symptoms, circulatory disorders ....
* Calm the teething pains of young children by rubbing the gums with the stigma of SAFRAN. Thus, in the East, it was customary to rub the gums of babies with a gold ring coated with honey and SAFRAN naturally antiseptic lotion.
* But still, he entered the elixir of long life called "Garus (aloes, cinnamon, clove, nutmeg, myrrh and saffron ... macerated in alcohol fruit), yellow Chartreuse and other ..... Saffron appears in the Ebers papyrus which is the oldest known medical treatises dating from 1550 BC, which has its own hieroglyph! Saffron was used for its medicinal properties. The SAFRAN entered in more than 30 medical revenue. For over 3000 years, saffron is recognized for his many virtues by doctors Greek, Arabic, Chinese, Egyptian ... because: "The SAFRAN provides comfort and joy." Today scientists have clearly recognized that this little autumn crocus, which provide the stigma Safran, crossed the centuries thanks to its medicinal and dyeing power. The captivating flavor of saffron has long been linked to the traditional Moroccan cuisine and Spanish. Today, not only its status as a spice that ensures the reputation of Saffron Berbère but also its wealth of vitamins B and pro vitamin A. B vitamins and vitamins A pro is the best natural antioxidants very popular with modern consumers in search of pleasure and eternal youth. Only picking flowers closed, thus: before sunrise! At 04 or 05:00 am, and a pruning and a drying in the shade! are the guarantors of a highly saffron vitamins.
Vitamin B2 saffron Vitamin B2 is resistant to heat (pasteurization, cooking, sterilization) to the freezing and salting. However, it is denatured by ultraviolet sunlight. Vitamin B2 has antioxidant function and participates in the regeneration of glutathione, the major cleansing of the body. The average daily need is 1.7 mg. Vitamin B2 is abundant in the saffron, and its regular use helps to cover the needs. Vitamin B2 is most often manifested by skin lesions and mucous membranes (seborrheic dermatitis of the face and wings of the nose, lips cracked, fissured commissures, purple language), eye damage (tearing, injected eyes, conjunctivitis ) Studies show that high doses of riboflavin (400mg/jour) could be a natural, effective, harmless and migraine. Indeed vitamin B2 correct the malfunction of the mitochondria that cause (among others) migraines. There is a very close relationship between riboflavin and Eye Health: taken at daily doses of 5 to 10mg there was a significant decrease in eye burns, decreased night vision, non-infectious conjunctivitis, vision tasks, and especially cataracts. A supplement of vitamin B2 reduce the occurrence of certain cancers (cancers of the skin, esophagus and may be of the prostate)
The proportion of vitamin A Safran
Pro vitamin A is present in all tissues, is found in circulating lipids that protects against oxidation in the membranes of cells in the skin and protects the retina from the sun, and in adipose tissue. Pro vitamin A through its antioxidant properties protects the lens and prevents cataracts (the leading causes of blindness in the elderly). Studies have shown that subjects who consume more vitamin A and pro vitamin A than the average have a lower risk of cancer by 40% compared to the others. Pro vitamin A appears as a preventive agent against cancer through its antioxidant properties. It has immunostimulatory properties used in the treatment of AIDS. It slows the speed of accelerated degenerative processes in situations such as excessive sun exposure, smoking, diabetes ... Carotenoids in general play with other anti-oxidants, a major role in protection against molecular damage, cellular due to free radicals and accumulated with age. The daily recommended vitamin A pro is 3 to 5 mg, but according to some scientists, is expected to reach 15 to 20 mg for the exercise of its protective actions.
Where to get more information about saffron?
**The information provided
on this English website : " http://saffron-berber-bio.blogspot.com/ "
or to the French version : " http://safran-berbere-bio.blogspot.com/ "
are: the basis for normal consumers. For more "advanced" and interesting information about the rudder, visit these websites you below the details:
* 1st. International Symposium on Saffron Biology and Biotechnology
* A Cure For Cancer? * UCLA Louise M. Darling Biomedical Library
* Healing Properties of Saffron-American Botanical Council
* Saffron For Health
* Saffron. A Review by John C. Leffingwell, Ph.D.
* The Dashing Persian Army
* Biomedical properties of saffron and its potential use in cancer therapy and chemoprevention trials
* One of the latest reports on the benefits of saffron in the prevention and treatment of certain cancer: The Moss Reports: Could saffron, hold as yet untapped benefits in the treatment and prevention of cancer? A growing number of respected scientists believe that yes, it could.
SECRET USE
Secret use: Saffron needs time to develop its flavors complexes.On will infuse therefore, in very little hot water for 4 hours minimum, 24 hours is ideal for the release of all its flavor and pigments.On can then add this precious saffron infusion and its coloring magic (with the stigma) in the preparation you want flavor, but only 10 minutes before the end of cooking.
* The prolonged boiling or frying destroy the aromatic molecules and leaving the pigments of color.
Follow a series of succulent recipes:
rice, risotto, bouillabaisse, fish soup, paella, tripe, court-bouillon of fish, mussels.
and of course, excellent tea saffron you soon ...........
1 ° The delicious tea SAFRAN
We recommend the tea as it was saffron drink all day in the region Taliouine. A base of green tea, it is almost like preparing tea with mint. In a kettle of cold water, put a handful of tea leaves, a pinch of saffron and let simmer for a quarter of an hour. Eventually decoction, add sugar to taste. Serve, enjoy .... You can use the bottom of the teapot to make a second drink. Attention to always cook your meals with metal instruments! Otherwise, the yellow color of saffron definitely your wooden spoons and rubber squeegees!
2° Bomb energy saffron
This is a recipe that is said to be like Viagra. It warms the central part of the body and sent down the heat on the pelvic area of the body. In a glass, put some warm water or green tea and 10 filaments of saffron, wait 1 minute and stir with a wooden utensil. Add sugar. Do not put too much water or tea for a creamy consistency between the aqueous and. Drinking and now !!!.... One day I will and I will tell you how it went! .. This is a recipe that is used to warm the body. I can assure you that Taliouine, Tinfat and Tagmout Siroua at the foot of which culminates at 3304 m are very cold areas. In the highest areas on the terraces of the High Atlas, there are a lot of snow. Perhaps the alternative Moroccan vodka? .. We need to warm up ..! and no matter how ...... Moroccan drink = vodka saffron!
3 ° Brochettes of monkfish with saffron
PREPARATION:
Serves 4
Prep Time: 0 minutes
Cooking time: 0 minute
Facility:
1 2 3 4
Cost:
€ €
INGREDIENTS:
- 1 lote tail about a kilo
- Saffron filaments
- Olive oil
- Salt and pepper.
Preparation:
Make infuse the saffron in a little warm water a few hours or all night.
Keep a few strands of saffron for decoration.
Cut the monkfish into large cubes.
Dip cubes of monkfish in saffron infusion and thread onto skewers.
Salt and pepper and sprinkle with saffron filaments.
Oil and place a grid over the skewers.
Place the grate over your fire and cook on both sides 5 minutes each.
4 ° Bouillabaisse
For: 8 people:
Preparation time: 20 minutes
Cooking time: 25 minutes
Facilities: 1 2 3 4
Cost: € € € €
Ingredients:
- 500 g of fish per person
- Crawfish, redfish, or galinette gurnard, lively, roucaou, John Dory
- 3 onions
- 4 cloves garlic
- A sprig of thyme, all of fennel, parsley, a bay leaf
- A piece of orange peel
- 1 / 2 cup olive oil
- Saffron, salt, pepper,
Preparation:
After collecting the necessary fish, shell and empty.
Cut into pieces and put on two courses, one on the fish
farm, crawfish, redfish, deep, gurnard, feel, monkfish, crab, on the other, the fish tender: wolf, roucaou, John Dory, whiting.
Put in a saucepan the onions, garlic cloves, crushed, peeled tomatoes, seeded and chopped, a sprig of thyme, all of fennel, parsley, a bay leaf,
a piece of orange peel; drop over the fish farm, oil water, wet a little more than cover with boiling water;
Saffron season with salt and pepper, and let the liquid from boiling heat to very strong.
The pan must pass half in the furnace
ie, it must be half surrounded by flames.
After 5 minutes of boiling, add the fish tender, as
Wolf, roucaou, etc..
Continue boiling still strongly, yet 5 minutes
which is 10 minutes from the beginning of the boil.
Remove from heat, pass the liquid on sliced bread
of 1 centimeter and a half thick, a little stale or dried
oven is better ... stored in a baking pan.
Make fish symmetrically on another dish.
Sprinkle all with chopped parsley and send at the same time.
Observe especially that the cooking is done much,
is a key point, for this reason, the mixture of oil with the stock takes place and gives a juice perfectly bound, otherwise it would separate the supernatant liquid and the surface, which would not be appetizing.
We understand that we can vary to infinity ................
5 ° Tajine vegetables in saffron
Place all vegetables in the tajinier and drizzle with olive oil. Place the tagine on the fire to begin to warm the clay. In a glass, put warm water and 10 filaments of saffron, wait 1 minute and stir with a wooden utensil. Pour the mixture over the vegetables, increase heat and cook until everything is cooked. We must never put the rudder at the end of cooking because, as for tea, saffron needs a few moments of heat to release its active ingredients.
* The prolonged boiling or frying destroy the aromatic molecules and leaving the pigments of color.
Follow a series of succulent recipes:
rice, risotto, bouillabaisse, fish soup, paella, tripe, court-bouillon of fish, mussels.
and of course, excellent tea saffron you soon ...........
1 ° The delicious tea SAFRAN
We recommend the tea as it was saffron drink all day in the region Taliouine. A base of green tea, it is almost like preparing tea with mint. In a kettle of cold water, put a handful of tea leaves, a pinch of saffron and let simmer for a quarter of an hour. Eventually decoction, add sugar to taste. Serve, enjoy .... You can use the bottom of the teapot to make a second drink. Attention to always cook your meals with metal instruments! Otherwise, the yellow color of saffron definitely your wooden spoons and rubber squeegees!
2° Bomb energy saffron
This is a recipe that is said to be like Viagra. It warms the central part of the body and sent down the heat on the pelvic area of the body. In a glass, put some warm water or green tea and 10 filaments of saffron, wait 1 minute and stir with a wooden utensil. Add sugar. Do not put too much water or tea for a creamy consistency between the aqueous and. Drinking and now !!!.... One day I will and I will tell you how it went! .. This is a recipe that is used to warm the body. I can assure you that Taliouine, Tinfat and Tagmout Siroua at the foot of which culminates at 3304 m are very cold areas. In the highest areas on the terraces of the High Atlas, there are a lot of snow. Perhaps the alternative Moroccan vodka? .. We need to warm up ..! and no matter how ...... Moroccan drink = vodka saffron!
3 ° Brochettes of monkfish with saffron
PREPARATION:
Serves 4
Prep Time: 0 minutes
Cooking time: 0 minute
Facility:
1 2 3 4
Cost:
€ €
INGREDIENTS:
- 1 lote tail about a kilo
- Saffron filaments
- Olive oil
- Salt and pepper.
Preparation:
Make infuse the saffron in a little warm water a few hours or all night.
Keep a few strands of saffron for decoration.
Cut the monkfish into large cubes.
Dip cubes of monkfish in saffron infusion and thread onto skewers.
Salt and pepper and sprinkle with saffron filaments.
Oil and place a grid over the skewers.
Place the grate over your fire and cook on both sides 5 minutes each.
4 ° Bouillabaisse
For: 8 people:
Preparation time: 20 minutes
Cooking time: 25 minutes
Facilities: 1 2 3 4
Cost: € € € €
Ingredients:
- 500 g of fish per person
- Crawfish, redfish, or galinette gurnard, lively, roucaou, John Dory
- 3 onions
- 4 cloves garlic
- A sprig of thyme, all of fennel, parsley, a bay leaf
- A piece of orange peel
- 1 / 2 cup olive oil
- Saffron, salt, pepper,
Preparation:
After collecting the necessary fish, shell and empty.
Cut into pieces and put on two courses, one on the fish
farm, crawfish, redfish, deep, gurnard, feel, monkfish, crab, on the other, the fish tender: wolf, roucaou, John Dory, whiting.
Put in a saucepan the onions, garlic cloves, crushed, peeled tomatoes, seeded and chopped, a sprig of thyme, all of fennel, parsley, a bay leaf,
a piece of orange peel; drop over the fish farm, oil water, wet a little more than cover with boiling water;
Saffron season with salt and pepper, and let the liquid from boiling heat to very strong.
The pan must pass half in the furnace
ie, it must be half surrounded by flames.
After 5 minutes of boiling, add the fish tender, as
Wolf, roucaou, etc..
Continue boiling still strongly, yet 5 minutes
which is 10 minutes from the beginning of the boil.
Remove from heat, pass the liquid on sliced bread
of 1 centimeter and a half thick, a little stale or dried
oven is better ... stored in a baking pan.
Make fish symmetrically on another dish.
Sprinkle all with chopped parsley and send at the same time.
Observe especially that the cooking is done much,
is a key point, for this reason, the mixture of oil with the stock takes place and gives a juice perfectly bound, otherwise it would separate the supernatant liquid and the surface, which would not be appetizing.
We understand that we can vary to infinity ................
5 ° Tajine vegetables in saffron
Place all vegetables in the tajinier and drizzle with olive oil. Place the tagine on the fire to begin to warm the clay. In a glass, put warm water and 10 filaments of saffron, wait 1 minute and stir with a wooden utensil. Pour the mixture over the vegetables, increase heat and cook until everything is cooked. We must never put the rudder at the end of cooking because, as for tea, saffron needs a few moments of heat to release its active ingredients.
FROM THE PRODUCER TO THE CONSUMER
INFO or ORDER to : safran.berbere@gmail.com
FROM the "producer Saffronier" to the Consumer
OUR RATES (details) of STIGMATA SAFRAN port FREE ( by Post Office )
0.2 gr. = € 2.90 stigma (filaments) in cellophane food port include ( Post office )
0.5 gr. = € 4.90 stigma (filaments) in cellophane food port include
1 gr. = € 8.90 stigma (filaments) in cellophane food port include
2grs .= 16.90 € stigma (filaments) in glass jar port include
5grs. = € 44.90 stigma (filaments) in glass jar port include
10 grs = € 87.90 stigma (filaments) in glass jar port include
50 grs = € 432.90 stigma ( filaments) in glass jar Port Free
100grs= € 849.90 stigma in glass jar port FREE
1000grs = 7495.00 € stigma in glass jar ( 1 gr / 7.40 Euro )
* Discount to dealers or professionals
* AVAILABLE : 100 Kgs harvest in November 2009
FOR SALE: Bulbs or Cornus ready to bloom in autumn 2010
ON ORDER IN MAY-JUNE 2010
grubbing in May 2010 - June dry - cleaning and selection at the end of June 2009
Delivery or shipment in mid-July 2010
Within these constraints in order in April- May or June 2010
12 bulbs = 9.00 Euros
22 bulbs = 19.00 ""
42 bulbs = 36.00 ""
105 bulbs = 89.00 ""
250 bulbs = 150.00 ""
510 bulbs = 280.00 ""
1020 bulbs = 500.00 ""
INFO or command to :
" safran.berbere@gmail.com/"
SHIPPING AND RETURNS
Shipments are routed mode monitoring Melilla (Spain) and Paris (France) for the whole of Europe - USA & CANADA
By: Colissimo, max Letter, Envelope Bubble ... POST.
- The ports are available from 75.00 euros purchase.
- A package of EUR 5.00 is applied to the delivery of all orders less than 40.00 euros.
Returns
For purchases made through the site, you have the right to cancel seven (7) days as provided by law, from receipt to return the items without having to justify any reason.
In this case, the costs of returns are your responsibility. then we will refund your payment on the condition that the products we are returned in their original packaging unopened and accompanied by a copy of the invoice.
Articles returned incomplete, damaged or soiled will not be included if we agree to replace a damaged or not in conformity with your order, you will have to return the product within 30 days following the date on which we have confirmed to replacement.
No return postage due will be accepted.
* Looking for cheap saffron in 2009 is like gold cheap! It is possible to find but it will surely be the "gold plated" and not the 22-carat gold .............
FROM the "producer Saffronier" to the Consumer
OUR RATES (details) of STIGMATA SAFRAN port FREE ( by Post Office )
0.2 gr. = € 2.90 stigma (filaments) in cellophane food port include ( Post office )
0.5 gr. = € 4.90 stigma (filaments) in cellophane food port include
1 gr. = € 8.90 stigma (filaments) in cellophane food port include
2grs .= 16.90 € stigma (filaments) in glass jar port include
5grs. = € 44.90 stigma (filaments) in glass jar port include
10 grs = € 87.90 stigma (filaments) in glass jar port include
50 grs = € 432.90 stigma ( filaments) in glass jar Port Free
100grs= € 849.90 stigma in glass jar port FREE
1000grs = 7495.00 € stigma in glass jar ( 1 gr / 7.40 Euro )
* Discount to dealers or professionals
* AVAILABLE : 100 Kgs harvest in November 2009
FOR SALE: Bulbs or Cornus ready to bloom in autumn 2010
ON ORDER IN MAY-JUNE 2010
grubbing in May 2010 - June dry - cleaning and selection at the end of June 2009
Delivery or shipment in mid-July 2010
Within these constraints in order in April- May or June 2010
12 bulbs = 9.00 Euros
22 bulbs = 19.00 ""
42 bulbs = 36.00 ""
105 bulbs = 89.00 ""
250 bulbs = 150.00 ""
510 bulbs = 280.00 ""
1020 bulbs = 500.00 ""
INFO or command to :
" safran.berbere@gmail.com/"
SHIPPING AND RETURNS
Shipments are routed mode monitoring Melilla (Spain) and Paris (France) for the whole of Europe - USA & CANADA
By: Colissimo, max Letter, Envelope Bubble ... POST.
- The ports are available from 75.00 euros purchase.
- A package of EUR 5.00 is applied to the delivery of all orders less than 40.00 euros.
Returns
For purchases made through the site, you have the right to cancel seven (7) days as provided by law, from receipt to return the items without having to justify any reason.
In this case, the costs of returns are your responsibility. then we will refund your payment on the condition that the products we are returned in their original packaging unopened and accompanied by a copy of the invoice.
Articles returned incomplete, damaged or soiled will not be included if we agree to replace a damaged or not in conformity with your order, you will have to return the product within 30 days following the date on which we have confirmed to replacement.
No return postage due will be accepted.
* Looking for cheap saffron in 2009 is like gold cheap! It is possible to find but it will surely be the "gold plated" and not the 22-carat gold .............
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