Armenia meets Switzerland – the history of Sari Safran

Sari Safran is a natural product, organically grown on the Swiss Farm in Armenia. It is packaged in Switzerland. Yes, a lot of care and love goes into it. You can see, smell and taste it.

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Premium saffron – perfect for sophisticated cuisine

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 aux Safran.


Organic saffron tea blend

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.

Pure drunk, it tastes a little bitter – “saffron beginners” we, therefore, recommend a mix of saffron and tea. Our Sari Saffron blend is with marigolds and immortelle (Helichrysum Orientale). If you fancy more, add ginger, lemon, cloves or cardamom to the tea creation. Connoisseur tip: Honey!


Small Saffron Encyclopedia

About saffron

In some studies, the saffron is attributed to an anti-inflammatory effect. Even in the field of aphrodisiacs, there hardly seems to be a recipe that would do without the exotic crocus plant. In naturopathy, saffron is also said to have a mood-enhancing effect.

Above all, the spice also brings with it a very special taste: connoisseurs who appreciate the saffron as a spice describe the taste as “smoky to spicy”. Those who try it for the first time often feel reminded of slightly sharp and bitter notes, while others describe it as “woody and tart”.

Saffron cultivation 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 because of the red scars known as saffron threads, from which the spice derives. Each flower achieves 3 scars and is carefully picked by hand. The flowers must be harvested before noon as they quickly wither. This procedure is tedious and must be carried out meticulously.

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

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

Correct use of premium saffron

Saffron best releases its beguiling aroma and bright yellow (not orange) color when 5-10 saffron threads are shredded 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, one made of metal could distort the saffron aroma. The saffron dissolves best in warm liquid such as milk, water, cream, white wine or water. Optimal would be the crushed saffron threads up to an hour but a minimum 30 min. it is best to prepare the saffron the evening 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 bowl and freeze it deeply, you have an optimally dissolved saffron ready for cooking in a short time.

If you like the taste, the saffron can be used not only for savory dishes (rice dishes, fish, sauces, pot-au-feu, etc.) but also for 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

You’ll find us there.

The fields

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

The office

Sari Safran,
Obernauerstrasse 4, CH-6010 Kriens
+41 41 535 1650

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