ARMENIA MEETS SWITZERLAND-THE STORY OF SARI-SAFRAN
The story of Sari Safran begins in Moscow. There Anush and Urs met – they from Armenia, he from Switzerland, she businesswoman, he photographer. That was in 1997. They get married, start a family. They have lived in Switzerland since 2008. In the summer, there we go to Armenia, to Anush’s roots. And because it’s so beautiful, Urs says. There are wonderful landscapes, a rich culture, a long history. You buy a house, agricultural land. The house is renovated, converted into a guesthouse. One would like to bring the beautiful country closer to holiday guests. But there are also the many unemployed women. How could they be given work? Growing wine? There is a lack of know-how – and above all of water. The idea of growing saffron is the first in Armenia to emerge. Of course, saffron is known here, Iran is not far away. The grandmother used it to dye carpets, Anush recalls, but cooked, no. Saffron tastes wonderful. And it also thrives on barren soil.
Sari Safran: sustainable and social Urs and Anush also found Urs together with a good friend. He accompanied them to Armenia in 2008. Again the following year. After I really got to know the country and its people, it happened to me, he says. The idea becomes concrete: high-quality saffron, organically produced for the Swiss market. That is one goal. The other, equally important: helpers should be paid fairly and actively support their families.
After Swiss determination and hard work, Sari Safran achieved -
Saffron, Category 1: Classification as Category 1 saffron is due to pre-sunrise harvesting, careful processing and slow drying. The effort is worth it. In late autumn 2018, the first full harvest reaches Switzerland, where it is carefully stored and packaged. Sari saffron is saffron for the highest demands, which is also confirmed by top chefs. Yes, the love, the care that is in it, plays a role in this. But the most important thing is that it gives a lot of pleasure: the producers and helpers, the cooks and the connoisseurs.
Sari saffron is deep red and smells intense. This is because it consists exclusively of the scar branches, harvested before sunrise and gently dried in the air. In this way, the aromatic substances are completely preserved. Sari saffron is suitable for gourmet cuisine and for the sophisticated kitchen at home.
Saffron Salt-Fleur des Alpes
Fleur des Alpes is rich in mineral salts, trace elements and without additives. The salt is characterized by its purity: It comes from the heart of the rock and is therefore guaranteed to be absolutely free of pollutants.Added to this is the Swiss origin of the product. Fleur des Alpes on your plate is as pure as the salt caught in the rock when the sea retreated two hundred million years ago. Finished with sari saffron and white wine, we created the excellent
Fleur des Alpes
Saffron tea-For more fun in life!
An old saying from Iran is that drinking saffron makes tea happy and you should just have a cup of it in a bad mood. In fact, it is now scientifically proven that the threads of the plant are a highly potent remedy. Since the saffron also contains highly antioxidant agents, it has anti-inflammatory and anti-cancer properties. As a “small” bonus, the appetizing saffron helps you lose weight. Saffron is, therefore, a real insider tip for all those who finally want to have fun alive again. Overall, therefore, there are no objections to a soothing saffron tea.