Armenia meets Switzerland – the story of Sari-Safran

In Armenia, the Swiss grow one of the world’s best organic saffron. The deep red threads with the beguiling aromatic taste are harvested as Negin. Only the deep red and most intense parts of the pistil are used for the quality designation “Negin”, which translates as “the diamond on the ring”.

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Premium saffron perfect for the demanding kitchen

Sari saffron is deep red and smells intense. The packaged saffron consists exclusively of the grain branches, harvested before sunrise and gently air-dried. In this way, the aromatic substances are completely preserved. Sari saffron is suitable for gourmet cuisine and for the kitchen at home.


Saffron salt “Fleur des Alpes

Fleur des Alpes is rich in mineral salts, and 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. The fragile salt crystals contained in the natural brine are extracted by hand by the craftsmen and dried with great patience on larch wood – this process dates back to the XVIIth century.

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. Refined with sari saffron, we created the excellent Fleur des Alpes au Safran for the sophisticated gourmet.


Organic Saffron Tea Blend

Saffron tea – For more fun in life! An old saying from Iran says that drinking saffron tea makes you happy and that if you are in a bad mood you should just have a cup of it. In fact, it has been scientifically proven today that the threads of the plant are a highly potent remedy. Since saffron also contains strong antioxidant substances, it has anti-inflammatory and anti-cancer properties. As a “little” bonus, the appetite-suppressing saffron helps with weight loss. Saffron is therefore a real insider tip for all those who finally want to enjoy life again. All in all, there are no objections to a beneficial saffron tea.

Drunk pure, it tastes a little bitter – we, therefore, advise “saffron beginners” to use a mix of saffron and tea. Our Sari saffron blend is made with marigold flowers and immortelle (Helichrysum Orientale).  If you fancy more, add ginger, lemon, cloves, or cardamom to the tea creation. Connoisseur’s tip: honey!


Small Saffron Encyclopaedia

Interesting facts about saffron

Some studies attribute an anti-inflammatory effect to saffron. In the field of aphrodisiacs, too, there seems to be hardly any recipe that would do without the exotic crocus plant. In naturopathy, saffron is also said to have a mood-lifting effect.

But above all, the spice has a very special taste: connoisseurs who appreciate saffron as a spice describe the taste as “smoky to spicy”. Those who try it for the first time are often reminded of slightly pungent and bitter notes, while others describe it as “woody and tart”.

Saffron cultivation at the Swiss Farm in Armenia

The cultivation and harvesting of our premium saffron are still done as it has been since ancient times: by hand.

Saffron flowers appear in autumn and are harvested for their red stigmas, known as saffron threads, from which the spice is derived. Each flower achieves 3 stigmas and is picked carefully by hand. The flowers must be harvested before noon as they wither quickly. This process is tedious and must be done meticulously.

For saffron cultivation, we specifically need a climatic summer and winter. This makes Armenia, with its dry, temperate, and continental climate, the perfect country for cultivation. As it is also the northern neighbor of Iran, the largest saffron exporter, the climatic advantages are obvious.

We do not mass produce, which helps us to ensure quality even more precisely.

Correct use of premium saffron

Saffron gives off its beguiling aroma and bright yellow (not orange) color best when 5-10 saffron threads are ground up a little at room temperature in a small mortar and then heated in a porcelain or glass bowl. The mortar should be made of glass or porcelain, a metal that could distort the saffron aroma. The saffron dissolves best in a warm liquid such as milk, water, cream, white wine, or water. The best time to dissolve the crushed saffron threads would be up to an hour but at least 30 minutes. It is best to prepare the saffron the night before and leave it in the fridge overnight.

If you want to do it like the professional chef, fill the liquid of the dissolved threads into the ice tray and freeze it, so you have an optimally dissolved saffron ready for cooking in a short time.

If you like the taste, saffron can be used not only in savory dishes (rice dishes, fish, sauces, pot-au-feu, etc.), but also in baked goods, desserts, and even tea.

Saffron recipes

What our customers say

  • Aroma, spiciness, sensation, sense of beauty, understanding of art, feeling of quality, culture, goodness, pleasure, sympathy, and affection all synonyms for the term taste and all a symbolization of sari saffron. For me as a "gourmandise", sun lover and confectioner, the discovery of Sari Safran was a revelation. www.miasin.ch

    die armenische zuckerbäckerei in Zürich
    Miasin by Lilith Arutchyan
  • "Sari Safran brings the flavor and taste of this naturally grown and well-selected delicacy to a new level. It is a great pleasure to use Sari Safran in my kitchen and the best thing is to know where it comes from". www.fuchs-und-corra.ch  

    Fuchs und Cora Foodstyling
    Fuchs & Corrà GmbH

Da findest du uns

Swiss Farm

Swiss House 2, 2/4 street, Sarigyugh, Tavush Province,  Armenia 4012
+374 77 099 340

Das Büro / Shop

Sari Safran,
Obernauerstrasse 8, CH-6010 Kriens
+41 44 440 4045

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