Emporium Safran Québec

The red gold of Quebec!


Crocus Sativus Bulbs

Pure Québécois Saffron

Our Saffron Products

Saffron Recipes

About us

Emporium Safran Québec

Since 2014, Emporium Safran Québec has been cultivating quality saffron in the heart of the rich and wild lands of Lanaudière.

Our mission

To share our passion for and enjoyment of the marvelous taste, exceptional aromatic power, numerous attributes and many uses of Saffron with everyone.  To educate our customers through information and recipes to give you all the knowledge and resources you need – from planting, growing and harvesting to storing, preparing and cooking – to realize the epitome of epicurean delight.  To offer our hand-crafted culinary products, naturally grown bulbs and Pure Québécois Saffron to begin your own epicurean journey with the red gold of Québec.


Crocus Sativus are planted in August, until the first week of September. In a well-drained soil with maximum sunlight. If necessary, the drainage of the soil should be corrected by adding organic matter and sand to lighten the texture.

Weeding is important to ensure a good harvest. Quebec winters generally provide the water necessary for bulbs to multiply. In the spring, watering is necessary if the soil is too dry. In summer, there is no need to water. In autumn if the rains are absent, it is necessary to water your plants towards the middle of September to activate the bloom. The flowers appear 6 to 8 weeks after planting. In winter, it is not necessary to cover, the snow serves as insulation.

Let’s cook with saffron

Saffron is the only spice that comes from a flower. It is a taste enhancer. It can be used with savory or sweet dishes. Saffron has straw and honey aromas with buttery notes. It is challenging to describe the taste, the aroma and the smell of saffron.  Several laboratories have tried to reproduce them, without success.

A few saffron pistils will be enough to flavourfully enhance your recipe.

Never cook, fry or boil saffron. For stews, add it 20 minutes before the end of the cooking.

For an optimal result: let the saffron infuse in a warm liquid, ideally the day before. Water, broth, milk, cream, alcohol are some examples to introduce saffron in a recipe.

If time is short, grind your saffron with a little salt or sugar in a mortar and let it infuse as long as possible.

Pruning and processing

Collect the flowers when the dew is gone. Prune your pistils inside and keep the red part only. Preferably, keep the 3 stigmas together. Dry or dehydrate at 40ºC to 60ºC until dark red. Put in a dark place for at least one month before eating.

In the News