SATEMO SAFRAN
SATEMO SAFRAN
Why Satemo Safran?
Our Satemo Saffron, cultivated by Mehrabi Inasaridze,
has a distinctive floral aroma.
We are particularly excited about its postive effects.
Our website, www.satemo.com, provides links to international research, showing why the Red Gold has maintained its reputation for thousands of years.
The women of Satemo are proud of our good harvest in 2024.
How
Do We Work
Early in the morning, the saffron flower emerges from the soil. It must be picked before the purple petals fully open, and the delicate extraction and drying of the red threads must be completed the same day. This race against time lasts for about three weeks from October to early November.
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Each stigma yields only about 1,5 mg of spice, and it takes 150-200 flowers to produce just one gram.
History of Saffron
Saffron has been cherished for centuries, dating back to ancient Crete, where it was revered for its healing properties.
Alexander the Great even spread saffron
cultivation from Iran to Kashmir for its medicinal and mood-boosting qualities.
Once widespread in Europe, saffron cultivation dwindled, remaining primarily in Spain, Iran, and Kashmir. However, in the past 15 years, young startups in many countries have rediscovered its value.
Visit Us
Satemo, a small village near the occupied areas, gave its name to our saffron. Since 2017, our project has provided women with the opportunity to earn income as seasonal workers.
It’s a challenging yet rewarding job, with plenty of time for conversation.
The scent of saffron – honey-sweet with hints of rose, wood, and sea – lifts the mood, and laughter fills the air as both important and trivial matters are discussed.